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Baked Mexican Lasagna Recipe

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This recipe is simple enough for a young cook—such as my 12-year-old daughter—but it'll satisfy the heartiest appetites. And Mexican Lasagna looks as great as it tastes. This south-of-the-border-style casserole is a family favorite in our Southern home—give it a try!

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Baked Mexican Lasagna Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

1-1/2 pounds ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 can (14-1/2 ounces) diced tomatoes, drained
10 to 12 corn tortillas
2 cups (16 ounces) small curd 4% cottage cheese, drained
1 cup shredded pepper Jack cheese
1 egg
1/2 cup shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced ripe olives

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cumin, chili powder, garlic powder, cayenne, salt, pepper and tomatoes; heat through. Cover bottom and sides of a greased 13-in. x 9-in. baking dish with tortillas.
Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas.
Bake at 350° for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield: 6-8 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 381 calories, 19 g fat (10 g saturated fat), 101 mg cholesterol, 785 mg sodium, 23 g carbohydrate, 4 g fiber, 30 g protein.

Originally published as Mexican Lasagna in Country Woman September/October 1989, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Baked Mexican Lasagna (4)

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Baked Mexican Lasagna

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Reviewed on Apr. 06, 2012 by rae.ramos

I got this recipe when it was first printed in 1989 in Country Woman magazine. I have made it hundreds of times over the years and get raves from everyone who trys it.

Reviewed on Aug. 06, 2011 by mnrweiss

Great recipe! I used lb. ground turkey plus a can of pork and beans (drained) to add a little extra to the meat. Tasted great!

Reviewed on Jul. 27, 2011 by jewettsara

This recipe is SO good! I use ground turkey and low fat cottage cheese to reduce the calories even more! Delicious!

Reviewed on Nov. 23, 2009 by mprice07

I get rave reviews every time I make this dish. It is not hard to make and absolutely delicious. The perfect comfort food for anyone who enjoys Mexican cuisine!