1 lb Ground beef 1 cn 17oz whole kernel corn 1 cn 15oz tomato sauce 1 c Pace picante sauce 1 T Chili powder 1 1/2 t Cumin 1 16oz low fat cottage -cheese 2 Slightly beaten eggs 1/4 c Grated parmesan cheese 1 t Oregano 1/2 t Garlic salt
How To make Mex Corn Lasagna's Videos
Mexican Lasagna and Elote Corn | Judy Ann's Kitchen
Finally! The Revenge of the Lasagna! Here's my version of Mexican Lasagna and Elote Corn.
Hope you try this recipe and let us know how it went.
#JudyAnnsKitchen #Mexican #Lasagna
Healthy Vegetable Mexican Lasagna
Meat-free doesn't have to be bland - THIS is meat free for carnivores! Fresh and yet packed full of serious flavour, I call this a Lasagna because it's got all the fixings of a vegetarian lasagna, stacked up like a lasagna using tortillas!
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How to make Mexican Lasagna | Perfect Recipes
Hi, welcome to my channel Perfect Recipes!
INGREDIENTS:
2 teaspoons olive oil 1 pound ground beef I use 90% lean 1/2 cup onion finely diced 1 teaspoon minced garlic 1 packet taco seasoning 4 ounce can diced green chiles drained 14 ounce can diced tomatoes drained 1/2 cup corn kernels fresh, thawed from frozen, or canned 16 ounce can refried beans 10 ounce can red enchilada sauce divided use 12 flour tortillas 8 inch size 3 cups shredded cheddar cheese divided use 2 tablespoons chopped cilantro cooking spray toppings such as pico de gallo, sour cream and guacamole optional
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Coat a 9x13 baking dish with cooking spray. Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds. Stir in the taco seasoning until the meat and onions are thoroughly coated. Add the green chiles, diced tomatoes and corn to the pan, then stir to mix everything together. Add the can of refried beans. Stir until the mixture is thoroughly combined. Spread a thin layer of enchilada sauce over the bottom of the baking dish. Cut the tortillas in half, and layer 6 tortilla halved to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese. Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese. Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned. Sprinkle with cilantro. Add any desired toppings, then cut into squares and serve.
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MEXICAN LASAGNA
this Mexican lasagna is a hit at our house. it really is a must try..
Homemade Mexican Lasagna | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton shows you how to make the best version of Mexican Lasagna!
This is Keep It Simple, where Chef Jon Aston shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
Recipe: - 1/2 small yellow onion - 1lb lean ground beef - 1 tbsp chili powder - 1 tsp ground cumin - 2 tsp smoked paprika - 1 tsp kosher salt - 1/2 tsp black pepper - 1 (14.5oz) can diced tomatoes - 1 (15oz) can black beans, rinsed and drained - 1 1/2 cups frozen sweet corn - 1 (10oz) can enchilada sauce - 12 8 large flour tortillas - 12oz Mexican cheese blend - 1 (4oz) can fire roasted diced green chiles - 1 (6oz) can sliced olives - 2 tbsp chopped cilantro
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Mexican Lasagna with Corn Tortillas
Mexican Lasagna with Corn Tortillas is a tasty recipe inspired by our friends at Certified Angus Beef® brand. It’s a tasty South-of-the-border casserole the entire family will enjoy. Loaded with ground beef, mild green chilies, lots of gooey cheese and, of course, corn tortillas. #SundaySupper