Thursday, March 31, 2011

Thursday's Eats ~ Mexican Lasagna

LOVED this recipe! Mexican Lasagna has always sounded delicious to me, but then I see “corn tortillas” as an ingredient and I think “eugh” I was happy to find this recipe that uses regular pasta and has wonderful flavor! I adapted the recipe a bit. . . I cut the cheese by about 50%, used onion powder instead of onions, etc. Please take a look at the original recipe (link provided below) and feel free to concoct your own rendition!


Mexican Lasagna
Adapted from Mel’s Kitchen Café’s Mexican Lasagna

1 teaspoon onion powder
2 garlic cloves, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I used the Barilla brand)
1 cup shredded 5 Italian cheese blend
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
4 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, heat the oil, minced garlic, and onion powder over medium heat. Add the tomato sauce, chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes, black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

*Serves 6-8


TastyTuesday200pix Tasty Tuesday Parade of Foods

It's a Keeper

Tidy Mom

1 comment:

  1. I'm going to have to give this a try...I don't like corn tortillas in a casserole either!
    I just sent a reply to your email...not sure when you check that was a new one to me.