Made with layers of seasoned beef, a creamy filling, a richly spiced tomato sauce, and flour tortillas, this Mexican Lasagna puts a delicious Tex-Mex spin on a classic Italian dish.
Layered like a traditional lasagna, this Mexican Lasagna swaps out the Italian sausage, homemade spaghetti sauce, and noodles, for layers of seasoned ground meat, soft flour tortillas, and a spiced tomato sauce.
It is a bold, hearty, flavorful casserole that is absolutely irresistible. Whether looking to enjoy some Tex-Mex comfort food or a dish that can feed a crowd, this Mexican Lasagna is guaranteed to hit the spot!
Notes On Ingredients
This Mexican Lasagna may look like it is made with a lot of ingredients. However, most of these are staples you likely always have on hand. And the combination of the 4 key layers in this Tex-Mex Casserole makes this a family-favorite dish.
- Tortillas: In place of noodles, this recipe calls for tortillas. I prefer using homemade flour tortillas, but your favorite brand works just fine. If you need this recipe to be gluten-free, corn or gluten-free tortillas work just as well.
- Beef Mixture: This Mexican Lasagna is made with ground beef that is seasoned with diced tomatoes and Mexican seasonings, like those found in taco seasoning. Feel free to use ground turkey or chicken in place of ground beef.
- Creamy Cottage Cheese Filling: This unique cottage cheese layer is something I have only ever seen in my mom's recipe for Mexican Lasagna, and what makes this recipe memorable. The cottage cheese adds tang and texture and when combined with spicy Pepper Jack cheese, it creates an incredibly flavorful filling. If the Pepper Jack cheese is too spicy, use Monterey Jack in its place.
- Toppings: This Mexican Casserole should be served with anything you like to serve on top of tacos, chopped lettuce, tomatoes, onions, avocadoes, cheddar cheese, sour cream, etc.
How to Make Mexican Lasagna
- The first step to making this lasagna is to drain the cottage cheese. This helps to keep the casserole from being watery. To do this, simply place the cottage cheese into a fine-mesh strainer over a large bowl and let it drain while you brown the meat.
- While the cottage cheese is draining, brown the meat by heating a large nonstick skillet over medium-high heat.
- Once browned, drain off any excess grease and then add in diced tomatoes and seasonings.
- Simmer over medium-low just for 5-7 minutes, allowing the flavors to develop and the liquid to partially evaporate from the tomatoes.
- For the cottage cheese filling, mix together the drained cottage cheese, shredded Monterey Jack cheese, and egg together.
- Then it is as simple as assembling the lasagna. Spray a 9x13 dish with nonstick spray and place 6 tortillas on the bottom and sides of the pan, overlapping slightly, forming a crust. Spread with the meat mixture and then top with another layer of tortillas. Spread the cottage cheese mixture over the tortillas and then cover with shredded cheese.
- Bake until heated through and the top layer of cheese is melted.
- Allow the lasagna to rest for 10-20 minutes before slicing and then topping with your favorite toppings.
To prepare in advance, assemble the casserole as directed, cover with foil, and refrigerate it for up to 24 hours. When ready to bake, remove from the refrigerator while the oven is preheating to 350 degrees Fahrenheit. Remove the foil and bake for 45-55 minutes, or until warmed through.
More Mexican-Inspired Main Courses
- Mexican Chicken Skillet
- Easy Chicken Enchilada Casserole
- Taco Salad
- Honey Lime Chicken Fajitas
- Crockpot Salsa Chicken
If you enjoyed this recipe for Mexican-Style Lasagna, I would love for you to leave a comment and review below.
- 16 ounces small curd cottage cheese
- 1 ½ pounds lean ground beef or turkey, or chicken
- ½ small yellow onion finely diced
- 1 tablespoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon minced garlic
- 15 ounces diced tomatoes with green chiles
- 12 (6 to 8-inch) flour tortillas
- 1 large egg
- 1 cup shredded Pepper Jack cheese see note
- 1 cup shredded cheddar cheese
- For serving: diced tomatoes, avocado, lettuce, sour cream, olives, onions, etc
- Preheat the oven to 350 degrees F and grease a 9x13 pan with nonstick spray.
- Pour a 16-ounce container of cottage cheese into a fine-mesh strainer and let drain over a large bowl while browning the beef.
- In a large non-stick skillet, brown the ground beef with the minced onions over medium-high heat, breaking up the meat as it cooks.
- Once the meat is browned, drain off excess fat and return it to the skillet. Add in the garlic, cumin, chili powder, salt, and diced tomatoes, and bring to a simmer. Once simmering, lower the heat to medium-low and simmer for 5 minutes, or until the liquid is reduced by at least half. Take the beef off the heat.
- In a medium mixing bowl, mix together the drained cottage cheese, the egg, and the Monterey Jack cheese together until combined.
- Assemble the lasagna by placing 6 tortillas on the bottom and sides of the pan, overlapping slightly to form a crust. Pour the beef mixture over the tortillas and cover with an additional layer of tortillas, just to cover the top of the meat mixture. Top the tortillas with the cottage cheese mixture and then sprinkle with cheddar cheese.
- Bake for 30-40 minutes at 350 degrees, or until the cheese is melted and bubbly.
- Remove from the oven and est for 10-20 minutes before slicing and serving with desired toppings.