Tex-Mex Lasagna Recipe

4.5 3 5
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Tex-Mex Lasagna Recipe

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4.5 3 5
Publisher Photo
"This easy dish is one of our family's favorites," says Cindy Osborn. The Little Rock, Arkansas reader likes to double the recipe, making one zippy lasagna for dinner and another to freeze. "Sometimes we eat the second one in the same week," she adds.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + standing

Ingredients

  • 1-1/2 pounds ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon seasoned salt
  • 6 corn tortillas (6 inches)
  • 1 carton (16 ounces) small-curd cottage cheese
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes.
Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. baking dish. Top with two tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting. Yield: 8 servings.
Originally published as Tex-Mex Lasagna in Quick Cooking July/August 2004, p33

  • 1-1/2 pounds ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon seasoned salt
  • 6 corn tortillas (6 inches)
  • 1 carton (16 ounces) small-curd cottage cheese
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, tomatoes, taco seasoning and seasoned salt. Simmer, uncovered, for 10 minutes.
  2. Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. baking dish. Top with two tortillas and a third of the sauce, cottage cheese and shredded cheese. Repeat layers twice. Cover; bake at 350° for 30-40 minutes or until heated through. Let stand for 5 minutes before cutting. Yield: 8 servings.
Originally published as Tex-Mex Lasagna in Quick Cooking July/August 2004, p33

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murrell006 User ID: 2357453 62912
Reviewed Apr. 14, 2014

"My family loved this. For those who like spicier we added sliced jalapenos as a garnish. I like this because it is a lightened up version. Corn tortillas vs flour and cottage cheese vs sour cream."

MY REVIEW
Classicrock User ID: 656532 148023
Reviewed Sep. 1, 2010

"I love this dish. Hint: I use 9 corn tortillas, putting 3 in each layer. On each layer I leave 2 whole, placing each whole one in a corner, diagonally across from the other. Then I cut one in half to cover the open spots in each layer; otherwise, there's too much open space not covered up by a tortilla. As for the cheese, I use a half and half mixture of cheddar and mozzarella. -Lori in WI."

MY REVIEW
juicyfruit007 User ID: 1404522 84366
Reviewed Dec. 14, 2009

"This was good but my husband thought it tasted like a frozen dinner from the store for some reason!"

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