I am looking for a good Mexican lasagna recipe?

I made a Mexican lasagna for my son several years ago. I got the recipe off the internet, but cannot find the website, and of course, did not bookmark it. Can anyone help?I am looking for a good Mexican lasagna recipe?
It's Cinco de Mayo, which means it's time for a fiesta! There's no reason to skip the party this year 鈥?you and your kids can easily celebrate and stay healthy! Need some ideas on how? Treat your family and make my special Mexican Lasagna! With just over 400 calories per serving, you won't feel bad about getting into the spirit of the season and living it up salsa-style! And be sure to round out the meal with some fruit and festive lime or lemonade!





Ingredients


1 tablespoon Olive oil


1 Large onion, chopped


1 pound Ground turkey


2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans


3-5 tablespoons Chili powder


12 Corn tortillas (6-inch)


1 1/2 cups Shredded, reduced-fat Cheddar cheese


1 can (14 1/2 ounces) diced tomatoes


1 jar (16 ounces) enchilada sauce





Preparation


Preheat the oven to 350掳F. Coat a 13x3x9-inch baking dish with olive oil.








In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.








Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.








Makes: 6 to 8 servings (407 calories per serving)I am looking for a good Mexican lasagna recipe?
Mexican Lasagna


Prep Time: 20 min. Cook Time: 30 min. Serves: 8 Recipe Provided By: Kraftfoods.com





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Ingredients


1 pound lean ground beef


1/2 cup chopped onion


1/2 cup chopped green pepper


2 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa


1 (11 ounce) can whole kernel corn, drained


1 teaspoon chili powder


1 teaspoon ground cumin


12 (6 inch) corn tortillas, divided


1 (16 ounce) container BREAKSTONE'S or KNUDSEN Cottage Cheese


1 cup KRAFT Shredded Sharp Cheddar Cheese


1 (2.25 ounce) can small pitted ripe olives, drained


Nutrition Info


Serving size: 8 servings





Calories: 365 kcal|Carbohydrates: 29 g|Dietary Fiber: 3 g|Fat: 17 g|Protein: 23 g|Sugars: 2 g


Cooking Directions


Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.


Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.


Bake 30 min. or until heated through.


Yield: 8 servings (Serving size: 8 servings)





3. Still Hungry?





Notes:


Serving Suggestion





Serve with a mixed green salad for added color and texture.





BOCA Mexican Lasagna





Substitute 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger for the ground beef. Prepare as directed, adding the ground burger with the salsa, corn and seasonings. No need to cook first!





More Recipes Like This


Layered Mexican Casserole


Mexican Tortilla Soup


Simply Lasagna





More From Kraftfoods.com


Kraft Food and Family
Easy Mexican Lasagna:





This simple and delicious one-dish supper calls for almost no preparation (especially if you buy precooked, cut-up chicken).





3 cups chopped cooked chicken breast


1 (15-ounce) can black beans, rinsed and drained


2/3 cup canned diced tomatoes and green chiles


1 teaspoon garlic powder


1 teaspoon ground cumin


1/2 teaspoon pepper


1 (10 3/4-ounce) can fat-free cream of chicken soup


1 (10 3/4-ounce) can fat-free cream of mushroom soup


1 (10-ounce) can enchilada sauce


Vegetable cooking spray


9 (6-inch) corn tortillas


1 cup (4 ounces) low-fat shredded Cheddar cheese


1 cup (4 ounces) shredded Monterey Jack cheese


Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa





Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.





Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.





Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.





Bake at 350掳 for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.





*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.
I like this one





INGREDIENTS


1 pound lean ground beef


2 cups salsa


1 (16 ounce) can chili beans, drained


3 cups crushed tortilla chips


2 cups sour cream


1 (2 ounce) can sliced black olives, drained


1/2 cup chopped green onion


1/2 cup chopped fresh tomato


2 cups shredded Cheddar cheese


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.


Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.


Bake in preheated oven for 30 minutes, or until hot and bubbly.
Mexican Lasagna





Ingredients





(6 servings)





1 1/2 lb Ground chuck


1 ts Salt


1 c Cottage cheese


10 oz Tortilla chips, crushed


1 sm Onion, chopped


4 oz Green chiles


1 c Sour cream


24 oz Tomato sauce


1/2 lb Cheddar cheese, grated


4 oz Slice black olives


1/4 ts Garlic powder








Instructions





Servings: 6


Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly.











Mexican Chicken Lasagna





Ingredients





(8 servings)





2 tb Veg. oil


1 Lg onion; chopped


2 Cloves garlic; minced


1 Red/green bell pepper


Seeded and chopped


2 cn Condensed tomato soup


10 oz Enchilada sauce; Rosarita


1 1/2 ts Salt


1/2 ts Pepper


2 tb Chili powder


1 ts Ground cumin


Cheese Filling*


10 oz Lasagne**


4 c Cooked chicken or turkey


Cut into bite-size pieces


6 oz Sharp Cheddar; sliced


6 oz Jack Cheese; sliced








Instructions





**Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
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