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Baked Mexican Lasagna

Total Time

Prep: 20 min. Bake: 30 min.


8 servings

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!


  • 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 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.

Nutrition Facts

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

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