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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!
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Mexican Lasagna in Country Woman September/October 1989, p29

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.

Medium-Bodied Red Wine

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

Reviews for Baked Mexican Lasagna

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
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MY REVIEW
Reviewed Dec. 22, 2014

"I have had this recipe clipped out for 25 years. I started making it when I was 7 yrs old with my mom. It became a regular staple that I made on my night to cook dinner and has now become a family favorite with my husband and kids. In fact, 2 dishes of it is on our Christmas menu this year. I'd love to submit a picture of it, but am not sure how. I have the original clipping from 1989."

MY REVIEW
Reviewed Apr. 6, 2012

"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."

MY REVIEW
Reviewed Aug. 6, 2011

"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!"

MY REVIEW
Reviewed Jul. 27, 2011

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

MY REVIEW
Reviewed Nov. 23, 2009

"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!"

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