Community Message Boards
Results 1 to 26 of 26

Thread: Review: Jewel's Mexican Lasagna

  1. #1
    Join Date
    Feb 2001
    Location
    Bloomfield Hills, MI, USA
    Posts
    573

    Review: Jewel's Mexican Lasagna

    This is really good. I am sitting here at the computer licking the plate.... It is that good. DH also said it's awesome and he wants some in his lunch tomorrow. Thankfully, there is enough for the both of us, so we won't fight over the leftovers.

    Jewel, Thanks for posting! This will be repeated many times.

  2. #2
    Join Date
    Feb 2001
    Location
    Renton, WA
    Posts
    6,543
    Thank you Karen! That is one of my favorite casserole dishes! You can get creative with it too, by adding black olives, subbing chicken for the ground beef, or even adding a can of whole kernel corn to the meat/bean mixture, which I almost did last week! I say almost because just when I decided to do it I realized I was out. DH has even suggested adding Mexican Rice to the meat/bean mixture, but I think I'm going to save the rice as a side dish...
    ~ "The right shoe can change your life...."- Cinderella ~

  3. #3
    Join Date
    Jun 2000
    Location
    Coeur d'Alene, ID
    Posts
    437
    I can't find the recipe! This sounds great. Would you let me know where you posted and when? Thanks


    NEVER MIND, I FOUND IT!!! I can't wait to try it ;-]
    Last edited by Cathy; 11-06-2001 at 08:29 PM.

  4. #4
    Join Date
    Feb 2001
    Location
    Jenkintown, PA
    Posts
    415
    I did a search and it didn't come up (I looked for Jewel's Mexican Lasagna). Where can I find this recipe?

    No need (thanks); I also just found it. I looked under Mexican lasagna and found the thread. Looks delicious!
    Last edited by chefbec; 11-06-2001 at 11:03 PM.

  5. #5
    Join Date
    Feb 2001
    Location
    Bloomfield Hills, MI, USA
    Posts
    573

  6. #6
    Join Date
    Jun 2000
    Location
    Columbia, SC
    Posts
    2,957
    I think CL definitely needs to do an article on recipes posted on the BB -- they could even lighten them if necessary. There certainly are a lot of great ones to try!

  7. #7
    Join Date
    Oct 2000
    Location
    slc,ut,usa
    Posts
    360
    Just wanted to add our opinion. I made this tonight and really enjoyed it. I subbed flour tortillas since it's what I had and they were really good. I just get in the mood once in a while for these kind of dishes, but I really enjoyed this. I only used one can of beans and that was enough for us. I only used 1/2# hamburger. Thanks, Jewel for all your BB contributions!

  8. #8
    Join Date
    May 2001
    Location
    Minneapolis, MN USA
    Posts
    244

    link okay?

    When I tried to follow the link to the recipe, it was unavailable. Did anyone else have any luck?

  9. #9
    Join Date
    Jun 2002
    Location
    Swarthmore - PA
    Posts
    132
    MEXICAN LASAGNA

    2 lbs ground beef (or 3-4 cups cubed chicken)
    1 large onion, chopped
    1 (4 oz) can diced green chiles
    1-2 chipolte peppers, seeded and minced
    1 TBS Adobo sauce from can
    1 TBS minced garlic
    1 (2 oz) can sliced black olives (optional)
    1 (10 oz) can diced tomatoes, undrained
    2 (14 oz) cans fat free refried beans
    1 (12 oz) bottle mild red taco sauce
    8-12 corn tortillas
    2 cups sharp cheddar cheese, shredded

    Preheat oven to 350 degrees. Saute ground beef in large skillet over medium heat until brown. (If using chicken, spray pan with cooking spray before sauteeing). Add onion, garlic and continue sauteeing for another 4-5 minutes. Drain fat from pan, and add olives, green chiles, chipotles, adobo sauce, tomatoes, refried beans and taco sauce. Mix thoroughly, reduce heat to low, cover and simmer 15 minutes.

    Spread a thin layer of meat/bean mixture in bottom of 13" x 9" pan. Cover with a layer of corn tortillas, cutting to fit when necessary. Spread a thin layer of the meat/bean mixture on the tortillas, the follow with a layer of shredded cheese. Repeat layers until all tortillas are used, ending with a layer of meat/bean mixture and cheese. Bake for 20-30 minutes or until cheese is brown and bubbly. Serve with sour cream, hot sauce, shredded lettuce and tomatoes.
    ********

  10. #10
    Join Date
    Jan 2001
    Location
    Waterford, MI
    Posts
    2,331
    Does anyone have the nutritional info on this recipe, I put in mastercook, but I am just learning how to use program and am not sure mine is correct.

    TIA

    Lisa

  11. #11
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    Lisa,

    Be sure that Mastercook is recognizing all your ingredients and that you have the correct measurements for everything. This is how mine looked when I got it all "cleaned up." Note that I used lean ground beef for the meat. I am not sure this is correct, but I think it is close. Is this close to what you got? Anyone else?

    Val


    * Exported from MasterCook *

    Mexican Lasagna

    Recipe By : Jewel
    Serving Size : 8 Preparation Time :0:00
    Categories : Main Dish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 lbs lean ground beef -- (or 3-4 cups cubed chicken)
    1 large onion -- chopped
    4 1/2 ozs diced green chiles
    1 chipotle chile canned in adobo -- seeded and minced
    (1 to 2)
    1 tbsp Adobo sauce from can
    1 tbsp minced garlic
    2 ozs black olives -- sliced
    10 ozs diced tomatoes -- undrained
    28 ozs fat free refried beans -- (two 14 oz cans)
    12 ozs mild red taco sauce
    8 corn tortillas -- (8 to 12)
    2 cups sharp cheddar cheese -- shredded

    Preheat oven to 350 degrees. Saute ground beef in large skillet over medium heat until brown. (If using chicken, spray pan with cooking spray before sauteeing). Add onion, garlic and continue sauteeing for another 4-5 minutes. Drain fat from pan, and add olives, green chiles, chipotles, adobo sauce, tomatoes, refried beans and taco sauce. Mix thoroughly, reduce heat to low, cover and simmer 15 minutes.

    Spread a thin layer of meat/bean mixture in bottom of 13" x 9" pan. Cover with a layer of corn tortillas, cutting to fit when necessary. Spread a thin layer of the meat/bean mixture on the tortillas, the follow with a layer of shredded cheese. Repeat layers until all tortillas are used, ending with a layer of meat/bean mixture and cheese. Bake for 20-30 minutes or until cheese is brown and bubbly. Serve with sour cream, hot sauce, shredded lettuce and tomatoes.
    ********

    Per Serving (excluding unknown items): 602 Calories; 36g Fat (53.1% calories from fat); 34g Protein; 37g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 1115mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat.

  12. #12
    Join Date
    Feb 2001
    Location
    Renton, WA
    Posts
    6,543
    Gee Val, thanks for finally letting me know exactly how much fat is in that recipe that I've been enjoying for a few years now!

    I sub where I can. I use lowfat sharp cheddar and nonfat sour cream, nonfat refried beans, and I always rinse my ground beef in hot water through a colander after I cook it. It also makes a BIG pan and is so filling that you generally cannot eat more than one 4" x 4" slab!
    ~ "The right shoe can change your life...."- Cinderella ~

  13. #13
    Join Date
    Feb 2001
    Location
    Bloomfield Hills, MI, USA
    Posts
    573
    I am going to chose to ignore the nutritional info and continue to live in bliss.

  14. #14
    Join Date
    Jun 2002
    Location
    Orlando, FL
    Posts
    1,148
    ^^^ Haahaa, I agree with that.

    I just bought the ingredients for this and plan on making it tomorrow night.
    Risk more than others think is safe. Care more than others think is wise. Dream more than others think is practical. Expect more than others think is possible. – Cadet Maxim

    "Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

  15. #15
    Join Date
    Jul 2001
    Location
    Oregon
    Posts
    6,903

    Thumbs up YUM!

    Thanks Jewel! I made this for dinner last night, subbing Yves veggie ground round for the hamburger (which also significantly reduced the fat since it's fat free). Since it's just DH and I, I made it in two 8x8 pans and froze one for later.

    On a funny note, I had the same problem with this as I do with regular lasagna-- I use too much filling! I ended up only using 6 of the tortillas because I ran out of "stuff". It would have been better with more tortillas, so next time I'll go lighter on the filling layers.

  16. #16
    Join Date
    Aug 2002
    Location
    St Louis
    Posts
    5,210
    Lisa...how much of the veggie "meat" did you use? I have a bag of the morningstar farms variety in my fridge, but am uncertain as to how much that would be to equal 1lb/2lbs of real meat.

    Thanks!

    P.S. - OT - wasn't Brad's "parade" on the Luann comic strip cute? I realize these are fictional characters, but I thought that was a really nice thing for his friends/family to do, especially since it was obvious he felt so rotten. I wish we saw things like this happen in real life sometimes, ya know?
    Erin

    "Eating peanut butter is a sacred act, not to be defiled by pork or its substitutes."

    -generic


    New favorite bumper sticker: "Go Green. Recycle Yourself. Become an Organ and Tissue Donor."

  17. #17
    Join Date
    Jun 2002
    Location
    Orlando, FL
    Posts
    1,148
    YUM YUM

    I made this Saturday night and it was delicious. DBF and I are very much looking forward to the leftovers tonight. Lisa, I had the same problem you did with the filling. I thought I was spreading a thin layer, but I guess it wasn't that thin because I only ended up using 6 tortillas before I was out of filling. Next time I'll have to be more careful.
    Risk more than others think is safe. Care more than others think is wise. Dream more than others think is practical. Expect more than others think is possible. – Cadet Maxim

    "Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

  18. #18
    Join Date
    Jul 2001
    Location
    Oregon
    Posts
    6,903
    Originally posted by ErinM
    Lisa...how much of the veggie "meat" did you use? I have a bag of the morningstar farms variety in my fridge, but am uncertain as to how much that would be to equal 1lb/2lbs of real meat.

    Thanks!

    P.S. - OT - wasn't Brad's "parade" on the Luann comic strip cute? I realize these are fictional characters, but I thought that was a really nice thing for his friends/family to do, especially since it was obvious he felt so rotten. I wish we saw things like this happen in real life sometimes, ya know?
    Hi Erin!
    Yes, the parade was so cute! I loved the "floats."

    I used two packages of the veggie ground round. Each package is 12 oz., so I figured I'd be fairly close to the post-cooked beef weight. I guess it depends on your taste-- I'd probably use just one package next time as I don't really like a heavy "meat" texture and this was very "meaty".

  19. #19
    Join Date
    Jun 2002
    Location
    Carrollton, Texas
    Posts
    49

    Thumbs up

    I made this for dh and me this weekend, and it was great. I halved the recipe since there are only the 2 of us and used a smaller pan and there were still leftovers. Yummy and easy, thanks so much!

  20. #20
    Join Date
    Aug 2002
    Location
    St Louis
    Posts
    5,210
    Originally posted by lisas3575


    Hi Erin!
    Yes, the parade was so cute! I loved the "floats."

    I used two packages of the veggie ground round. Each package is 12 oz., so I figured I'd be fairly close to the post-cooked beef weight. I guess it depends on your taste-- I'd probably use just one package next time as I don't really like a heavy "meat" texture and this was very "meaty".
    I agree, the floats added just the right touch!

    Thanks for the crumbles info...I think I would halve the recipe, as I am the only person who would eat it.
    Erin

    "Eating peanut butter is a sacred act, not to be defiled by pork or its substitutes."

    -generic


    New favorite bumper sticker: "Go Green. Recycle Yourself. Become an Organ and Tissue Donor."

  21. #21
    Join Date
    Feb 2001
    Location
    Phoenix, AZ
    Posts
    12,331
    Resurrecting this old thread, because I finally got around to making this last night. It was delicious! DH especially loved it. I did make a few changes, though. I had some already cooked, shredded chicken, so I used that instead of ground beef. And I subbed a can of black beans for one of the cans of refried beans, and used fat-free refried beans for the other can. I also left out the olives and added a can of Mexicorn. I served this with cornbread and a simple salad of Romaine lettuce and tomatoes.

    Thanks for another great recipe, Jewel!

  22. #22
    Join Date
    Feb 2001
    Location
    Jenkintown, PA
    Posts
    415
    I like the idea of using chicken. I still haven't tried this yet, but I will. I'll bet the black beans also gave it a slightly different (but nice) texture. If it weren't already 6:00, I'd make this for dinner tonight!

  23. #23
    Join Date
    Feb 2001
    Location
    Phoenix, AZ
    Posts
    12,331
    Originally posted by chefbec
    If it weren't already 6:00, I'd make this for dinner tonight!
    If you have all the stuff on hand (including chicken that's already cooked), this casserole actually comes together very fast!

  24. #24
    Join Date
    Feb 2001
    Location
    Jenkintown, PA
    Posts
    415
    I do have cooked chicken, and we were going to have leftovers tonight. Maybe I'll try it!

  25. #25
    Join Date
    Jul 2001
    Location
    Oregon
    Posts
    6,903
    Eva, this is a great recipe to adapt to your new weekly vegetarian meal. I make it with Yves Ground Round (or Morningstar crumbles) and it's excellent. Che won't ever miss the meat.

  26. #26

    Thumbs up

    yummy yum.

    this is a really good recipe that is so forgiving.

    i made the ground beef version & it was excellent. very flavorful & reheats beautifully. my ingredients must have been off because my oz. on my canned & jarred items did not match up with jewel's. for example- i used 16 oz. taco sauce not 12 oz., 3.8 oz. black olives not 2 oz., 14.5 oz. canned tomatoes not 10oz., etc. regardless it all worked fine.

    i used 12 tortillas & had only two layers (6 tortillas between each layer).

    the refried beans are essential because it holds everything together nicely. i think you could substitute a can of black beans for one of the 2 cans, but make sure you have atleast 1 can refried for this dish.

    you can make the chicken version, a ground turkey version, or even a vegetarian option by using veggie crumbles & soy cheese.

    anyway you make it, i am sure it will be a good dish.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •