Total TimePrep: 25 min. Bake: 70 min. + standing
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (16 ounces) refried beans
- 1 can (16 ounces) mild chili beans, undrained
- 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
- 1 cup salsa
- 1 can (4 ounces) chopped green chiles
- 1 envelope reduced-sodium taco seasoning
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1-1/4 cups shredded Monterey Jack cheese
- 1-1/4 cups shredded part-skim mozzarella cheese
- 3/4 cup 4% cottage cheese
- 1-1/4 cups sour cream, divided
- 9 lasagna noodles, cooked, rinsed and drained
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
- In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
- Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
- Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts1 piece: 373 calories, 16g fat (9g saturated fat), 63mg cholesterol, 838mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 22g protein.
Nov 5, 2016
This is a good recipe, but I would make some modifications next time. I agree with the reviewers who thought it seemed too much like chili. I would leave out the can of chili beans- the can of refried beans is plenty. I would also make one-and-a-half times the amount of the cheese layer, because that kind of got lost in the mix. Be sure to use a deep pan, a glass Pyrex dish won't be deep enough for this one.
Nov 17, 2012
Grammie1 was spot on--this recipe improves with each day. I didn't think too much of it when first prepared, but the subsequent leftovers were yummy. I don't think this will replace regular lasagna for me, but it's a nice alternative. I strongly recommend preparing a day or two ahead, and reheating the day you plan to serve it for better flavor and texture.
Oct 24, 2012
This recipe is both easy and delicious. I usually serve it with sour cream on the side along with with hot taco sauce for those who want to add more kick.
Apr 28, 2012
THE best mexican style lasagna you could make! Combine Italian and Mexican with this recipe and you have a party! And as we all know....it's even better the next day.
Nov 16, 2011
My family loves this recipe. I love that it is easy to make & can be prepared in advance & refrigerated or frozen. I use petite diced tomatoes with jalapenos instead of the Mexican stewed tomatoes. Refried beans with jalapenos. Sharp cheddar cheese instead of Monterey Jack. I also love that it uses lasagna noodles instead of tortillas, which tend to get soggy. A nice alternative to burritos!
Feb 19, 2011
This pretty much tastes like chili sandwiched between noodles. The cheese layers didn't stand out....the whole thing was smooshed together, with only the lasagna noodles being a recognizable layer.
May 23, 2010
Super Easy and tasty. I put the leftovers into individual containers and freeze them. Makes it easy to grab & take to work for a yummy lunch.
Apr 26, 2010
My family absoultely loved it. Only downer is how long it takes to make, but I will still be making it again.
Jan 22, 2010
This turned out tasting like chili which we really don't like...too many canned ingredients, I guess.
Apr 29, 2009
Awesome recipe!! I recently tried this, and I like it just as much, if not more, than Italian lasagna. My husband ate almost the entire pan!