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Mexican Lasagna


Recipe from the Hungry Quilter

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Mexican Lasagna 0 Picture


  • 1 1/2 lbs. ground beef
  • 2 T. chili powder
  • 1 t. salt
  • 1 t. pepper 1/2 to 1 t. cumin (or to taste)
  • 1 15 oz. can stewed tomato
  • 1 egg
  • 2 c. cottage cheese
  • 1 t. garlic powder
  • 1 1/2 c. Monterey Jack cheese
  • 10-12 ct. pkg, corn tortillas
  • 1 1/2 c. shredded cheddar cheese
  • shredded lettuce
  • chopped fresh tomatoes
  • slice black olives
  • chopped onion
  • jalapeno peppers



Step 1

Brown the ground beef in a large skillet, stirring until crumbly, then drain. Add the chili powder, salt, pepper, cumin and tomatoes, and mix well. Cook for about 5 minutes and set aside. Beat the egg in a medium bowl. Add the cottage cheese, garlic powder and Monterey Jack cheese and mix well. Line the bottom and sides of a 9x13 inch baking pan with the tortillas. Spread the ground beef mixture in the prepare pan. Spread the cheese mixture over the ground beef layer. Bake at 400 degrees for 30 to 40 minutes or until the top is brown. Top with the cheddar cheese, lettuce, tomatoes, olives, onion and jalapeno peppers. Serve with salsa and sour cream.

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