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Baked Mexican Lasagna

 Baked Mexican Lasagna
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!
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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

2 of 2

Baked Mexican Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.