Recipe by Brenda Britten
"Great tasting and easy Mexican lasagna. Tastes like it was hard work."
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1 1/2 pounds
green onions, chopped
1 (1.25 ounce) package
taco seasoning mix
1 (14.5 ounce) can
diced tomatoes, undrained
1 (4 ounce) can
diced green chile peppers, undrained
1 (15 ounce) container
8 (10 inch)
1 (8 ounce) container
I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese blend. So it went tortilla, refried bean mix, riccotta cheese mix, meat, sprinkle cheese. Then on the very top I put another layer of riccotta and then sprinkled the cheese. I served it with fat free tortilla chips and corn. My husband hates beans and mexican but he cleaned his plate. He couldn't figure out what the bean layer was - he just liked the creamy taste - Great recipe
This was, to put it simply "Awful." For the time and effort spent I could of made "Real" lasagna.
This really is a delicious and versatile recipe. This is the 3rd time I've made it now and this is how we've decided we like it best: 2 10 inch tortillas & then 1 halved tortilla on each side (straight side to the edge of the pan).
Half the meat mixture (2 lb ground turkey, diced yellow onion, taco seasoning, 1 14.5 can diced tomatoes & 1 can rotele), 2 cups shredded monterey/colby. Another layer of tortillas. Next is the ricotta with 1 egg and 1 4 oz can chilies whipped together and a can of corn over the top. Another layer of tortillas. Rest of meat with 2 small cans sliced black olives. Another layer of tortillas. 8 oz sour cream + 8 oz salsa mixed over the top of that, topped with 2 cups of mexi-cheese and sliced green onions on top. Bake as directed. This makes enough to feed myself and 3 growing boys with plenty to take into work to share. Thanks so much for the ideas and the recipe!
This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and some other spices to the ricotta. I also added cheese (a combination of cheddar and monterey jack) to the layers and on top. Very yummy!! This made enough for 3 meals for my family, so I froze the extra helpings.
Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shredded Monterey Jack cheese and black olives. Everyone loved it, even a rather picky 9 year old. Also a good recipe to use up leftovers--you can add pinto or black beans, sweet corn or extra salsa--it's a very forgiving dish
Oh my Goodness!! This recipe is AWESOME! And I don't even really LIKE Mexican food so much...I used half a packet of taco seasoning and added some cumin, chili powder and red and black pepper, with a can of garlic-and-onion-diced-tomatoes, half a can of mushrooms, and the green onions all simmered w/ the ground turkey for about half an hour...I also used enchilada sauce, spooning a little on the bottom of the pan first, then layered as the recipe directed, using cottage chz instead of ricotta, topping off w/ the rest of the enchilada sauce and just a little sprinkling of shredded mozzarella and shredded cheddar. I covered this with foil for most of the bake time, uncovering the last 10 mins...Mmmm! Wonderful! I will definitely be making this again! Thanks for the recipe!! :)
I totally changed this recipe.The changes I made were.... I toasted my tortillas until golden brown, used 1 can of Rotel tomatoes (diced tomatoes and chiles), added cumin, paprika, pepper and garlic powder to the ricotta and no water! My husband loved it and I had seconds but I still think it needs something. Next time I will add tomato paste to the meat mix.
Great recipe, I also changed it a bit. The most wonderful change was mashing up an avocado into the ricotta. Turned out a fantastic light green color.
Changes I made: Added avocado to the ricotta, No water, Mixed refried black beans and salsa as a layer on its own, Chopped red peppers into the meat mixture while roasting, Added layers of sliced cheddar.
* Percent Daily Values are based on a 2,000 calorie diet.
Smothered Mexican Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 716
** Calories from Fat: 287
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