1 - 10 of 34 for mexican enchilada lasagna
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Preheat oven to 375 degrees. Grease 13"x9" baking dish; set aside. In 12" skillet cook ground beef and onion over medium high heat until meat is ...
Brown ground beef ... 10 minutes. Prepare enchilada according to package ... piece with shredded lettuce, shredded cheese and chopped tomatoes, if desired.
In large skillet ... 16 x 10 lasagna pan. Cover bottom ... degrees for 50 minutes. Let stand 15 minutes before cutting. May be made a day ahead. Freeze well.
Brown hamburger, onion ... skillet. Drain. Add enchilada sauce, mushroom soup ... 1/3 of grated cheese. Repeat layers. Bake at 350 degrees for 45 minutes.
Brown hamburger with ... cottage cheese, Mozzarella, enchilada sauce, mild cheese, ... sauce. Bake at 350 degrees for 25 minutes until bubbles on sides.
Combine first 4 ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain well. Add tomatoes and next 3 ingredients; stir ...
Combine first four ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain well. Add next three ingredients; stir well. ...
Brown the hamburger, ... and 1/2 can enchilada sauce. Salt and ... cheese. Layer in cake pan noodles, meat, Ricotta cheese, grated cheeses, and olives on top.
Brown hamburger meat ... the the two quarter tortilla chips as a topping for the Mexican Lasagna. Bake at 350°F for 30 minutes. Let set for 5 minutes.
Saute ground beef with onion, celery, tomatoes, enchilada sauce, Ricotta cheese, ... and top off with remaining cheese. Bake at 350 degrees for 45 minutes.
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