Baked Mexican Lasagna Recipe

5 11 15
Publisher Photo

Baked Mexican Lasagna Recipe

Read Reviews
5 11 15
Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 large 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 13x9-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.
Originally published as Mexican Lasagna in Country Woman September/October 1989, p29

Nutritional Facts

1-1/2 cups: 381 calories, 19g fat (10g saturated fat), 101mg cholesterol, 785mg sodium, 23g carbohydrate (5g sugars, 4g fiber), 30g protein.

  • 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 large 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
  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 13x9-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

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Reviews forBaked Mexican Lasagna

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PrplMonky5 User ID: 6612040 274533
Reviewed Sep. 26, 2017

"My husband and I thought this was pretty yummy but the meat part was pretty dry. Maybe it's because we used ground turkey instead? Either way I think next time I might not drain the diced tomatoes quite as much or I'll add in some salsa. I really liked that the corn tortillas didn't get gummy like flour tortillas usually do. A decent recipe in need of a few tweaks to suit our tastes."

MY REVIEW
2124arizona User ID: 845443 269204
Reviewed Jul. 9, 2017

"This is one of the first lasagnas I have fixed and it's one of the best. It's flavor and pretty presentation are tops!!"

MY REVIEW
Medic 716 User ID: 4089259 268307
Reviewed Jun. 23, 2017

"This was so easy to make. lots of flavor to boot."

MY REVIEW
[email protected] User ID: 4206706 253174
Reviewed Aug. 25, 2016

"This was a hit with everyone at our table and the 8 year old asked for seconds. I too made it with ricotta cheese."

MY REVIEW
Alliea User ID: 1420698 226222
Reviewed May. 12, 2015

"This has been a favorite for years. This is really good and pretty too with lettuce, cheese , olives and green onions arranged diagonally on top . I like Ricotta cheese in place of the cottage cheese. A co worker who states this is one of her favorite recipes uses Corn chips in lieu of corn tortillas with good success. She states it is pretty enough for a company dinner.~Susan Kieboam

Field Editor"

MY REVIEW
bemybliss User ID: 8174655 221738
Reviewed Mar. 1, 2015

"i can't believe i finally refound this recipe. i used to make it all the time then lost it in a move and after searching through A LOT of mexican lasagna recipes, finally found it. LOVE this recipe."

MY REVIEW
aimeeassur User ID: 5394951 215626
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
rae.ramos User ID: 6631102 25034
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
mnrweiss User ID: 340782 50677
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
jewettsara User ID: 1023395 202499
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!"

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