5 Reviews of Mexican Lasagna

From: Lavender Lynn

On Mar 27, 2008

This is a very good and easy to make. I followed the ingredients per recipe. I used ground beef, pinto beans, and a yellow bell pepper. I doubled the cheese because we love cheese. Made for Please review my recipe.

From: mikekey

On Jun 9, 2008

This is quite good. Like enchiladas without all the work of filling and rolling! I used ground turkey, kidney beans and subbed 2 large jalapenos for the bell pepper. I made ahead of time and zapped servings in the microwave for lunch. I am going to freeze half for use later in the motorhome!

From: Sam #3

On Jun 20, 2008

Yummy, yummy, yummy! I used black beans with red, yellow and orange peppers. I used salsa instead of tomato sauce to give it some bite and about twice the cheese. This was a HUGE hit at my house and it was very filling so we get to have some more cause there's lot left! This will be going into my tried and true cookbook!

From: Maito

On Apr 20, 2008

We really liked this. I have made vegetarian Mexican lasagnas with whole wheat tortillas, so it was nice to try something a little different. I liked the corn tortillas much better than the wheat! I used lean ground turkey, omitted the salt, used a light sprinkling of cheese just on top, and subbed about a quarter of the tomato sauce as salsa so it would have a little bit of a kick. I started the layering with the tortillas on the bottom, I thought that might make it easier to get it out of the pan. This reminded me of an enchilada pie; served 4-6 people. Yummy dinner!

From: KateL

On Jul 19, 2008

5 Stars, very tasty using ground venison, will become part of our regular rotation. Author made corrections to the directions, and I will gladly remake with cheddar cheese throughout and post photos. I followed directions and did not use any oil to brown meat, onions and garlic, but decided it was then important to use a non-stick pan. I had a kitchen emergency, so had to replace the top cheddar cheese with applewood-smoked swiss cheese, but that did not detract from the deliciousness. As an empty nester, I split recipe into thirds, using two 1 1/2 quart disposable pans, and one ovenproof 8-inch skillet. Photos are in Photo Forum: http://www.recipezaar.com/bb/viewtopic.zsp?p=3973409#3973409. The 8-inch skillet fed DH and me nicely, this was yummy, not too spicy, and to be oft repeated. Made for Please Review My Recipe.