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Tag Archives: Monterey Jack

Betty’s Loaded Tex-Mex Lasagna Recipe

Mozzarella cheese

Image via Wikipedia

In this video, Betty demonstrates how to make Loaded Tex-Mex Lasagna. Along with lasagna noodles, this one-dish meal contains eggs, yogurt, 3 kinds of cheese, Italian sauce, black beans, and spinach. It’s an interesting dish that is loaded with lots of healthy ingredients to start your New Year!

Ingredients:

9 lasagna noodles, cooked according to package directions and drained (I put about ½ teaspoon salt in the water to cook the lasagna.)
2 large eggs, lightly beaten
4-oz. cream cheese, softened to room temperature
6-oz. carton plain yogurt
1 cup shredded mozzarella cheese
10-oz. package frozen chopped spinach, thawed and drained (I squeeze the thawed spinach with paper toweling to remove all liquid.)
¼ cup chopped fresh cilantro
½ teaspoon salt
3 cups shredded Mexican-style cheese, divided (You may use taco-style, Monterey Jack, or pepper jack cheese.)
15-oz. can black beans, drained and rinsed
(2) 23.5-oz. jars Italian sauce (I used a garden vegetable variety.)
½ teaspoon ground cumin seed
cooking oil spray

In a mixing bowl, stir together 2 large lightly-beaten eggs, 4-oz. softened cream cheese, 6-oz. plain yogurt, a 10-oz. package frozen spinach, thawed and drained, ¼ cup chopped fresh cilantro, ½ teaspoon salt, and 1 cup shredded mozzarella cheese. Set aside. In a separate mixing bowl, mash a 15-oz. can of rinsed black beans. Stir in (2) 23.5-oz. jars Italian sauce and ½ teaspoon ground cumin seed. Spread 1/3 of the black bean mixture into a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles across the bottom. Spread ½ of the spinach mixture over the top of the noodles. Sprinkle 1 cup Mexican-style cheese over the top. Repeat layers one time, and then top with remaining 3 lasagna noodles and the remaining 1/3 of the bean mixture. Cover with aluminum foil and bake at 350 degrees (F) for about 45 to 50 minutes. Remove the aluminum foil, sprinkle with remaining 1 cup of Mexican-style cheese. Bake an additional 5 to 10 minutes or until cheese is melted. This is a hearty, but healthy casserole that you will find to be very tasty, economical, and warming during the winter months ahead. I hope you enjoy it! –Betty

 

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Betty’s Nachos Supreme–Best Ever!

One-a-Week #3

Image by Blondie5000 via Flickr

In this video, Betty demonstrates how to make her *best* Super Bowl Nachos Supreme. These are individual nachos that have a flavorful bean topping, a sprinkling of Cheddar cheese, and are baked in the oven and then garnished, as desired.

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty ღღღღღ

 
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Posted by on March 9, 2011 in Betty's Kitchen, Super Bowl

 

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