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This Mexican Lasagna is one of those dinners I turn to when I need something hearty, family-approved, and not complicated. It takes everything we love about taco night, seasoned beef, bold spices, melty cheese, and layers it into a cozy, sliceable casserole. It's not traditional, but it is dependable, filling, and the kind of meal that gets everyone to the table without complaints.
Looking for more cozy meals with Tex-Mex flavor? Add Taco Soup, Mexican Spaghetti and Taco Rice Casserole to add to your dinner rotation next.
My Mom's Mexican Lasagna
No, this isn't exactly lasagna. But just like my mom's classic lasagna recipe, this Tex-Mex casserole has that same creamy, cheesy layer made with cottage cheese.
That's where the similarities end.
Instead of pasta, you'll layer in soft tortillas, and in place of a traditional meat sauce, there's seasoned taco meat. Add a generous layer of cheddar cheese, and you've got what my mom lovingly called Mexican Lasagna. And this was one dish she could always count on her family of six to completely devour.
Pile on your favorite toppings, serve it with chips and guacamole, and you've got a standout meal that works just as well for a Sunday dinner as it does for Cinco de Mayo or a crowd-pleasing potluck.
Happy Cooking! xo Kristen
Notes on Ingredients
Use the following notes to select the right ingredients to build this Mexican Lasagna.
- Ground Meat: Lean ground beef, turkey, or chicken. Use what you like.
- Diced Tomatoes: Choose diced tomatoes with green chiles which already has flavored built in.
- Cottage Cheese: Use full-fat or reduced fat small curd cottage cheese for the best flavor. Do not use fat-free, which has added stabilizers and can separate or become watery when baked.
- Tortillas: My mom always used flour tortillas, but corn tortillas or your favorite gluten-free tortillas work as well.
- Cheese: This recipe calls for cheddar cheese to top and pepper jack in the filling, which gives the Mexican Lasagna a bit of kick. Feel free to swap out the pepper jack for Monterey jack or additional cheddar.
- Seasonings: Specifically garlic, chili powder, cumin, and salt. Simple, but perfect.
How to Make Mexican Lasagna
Let me walk you through the process of exactly how my mom taught me to make this Tex Mex Lasagna.
Step One: Drain Cottage Cheese
Place in a fine-mesh strainer over a bowl and let it sit while you prep everything else. This is a non-negotiable step. Extra liquid = a watery casserole. This step prevents that.
Step Two: Prepare Meat Mixture
Cook the ground meat and onion in a large, deep skillet until the meat is fully browned and the onion has softened. If needed, drain off any excess grease.
Add the diced tomatoes and seasonings and bring a bubble. Lower the heat and let simmer for a bit to cook down. This deepens the flavor and thickens the sauce, which keeps the tortillas from getting soggy.
Step Three: Make Creamy Layer
In a large bowl, combine the drained cottage cheese with pepper jack cheese and egg.
Step Four: Assemble Lasagna
- Line your greased baking dish with tortillas, overlapping to cover the bottom and sides.
- Add the beef mixture.
- Layer more tortillas on top.
- Spread the cottage cheese mixture evenly.
- Finish with shredded cheese.
Step Five: Bake
Bake uncovered until the casserole is heated through and the cheese is melted and bubbly.
Step Six: Serve
Let the lasagna sit for 10-20 minutes before cutting, to keep make slices intact pieces possible. Then serve with your favorite toppings like lettuce, tomatoes, sour cream, and/or avocado.
Get a Jump Start
Prep-Ahead Instructions
- 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 heating to 350℉ (175℃).
- Remove the foil and bake for 45-55 minutes, or until warmed through.
This is one of those meals that feels like a win on a busy night! Simple ingredients, minimal stress, and plenty to go around. And if you happen to have leftovers, they reheat beautifully…which means tomorrow's dinner is already halfway handled.
More Mexican-Inspired Favorites
Mexican Lasagna
Video
Ingredients
- 16 ounces small curd cottage cheese
- 1 teaspoon extra virgin olive oil, + more for greasing pan
- 1½ pounds lean ground beef, or ground turkey/chicken
- ½ small yellow onion, finely diced
- 1 tablespoon chili powder
- 1 teaspoon kosher 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
- diced tomatoes, avocado, lettuce, sour cream, olives, onions, etc, for serving
Instructions
- Preheat the oven to 350℉ (175℃) and lightly grease a 9x13 pan with olive oil or nonstick spray.
- Pour the cottage cheese into a fine-mesh strainer and let drain over a large bowl while browning the beef.
- Heat the oil in a large skillet over medium-high heat. Once heated, add in the ground beef and minced onion and cook, breaking up the beef as it browns, until the meat is browned and cooked through. If needed, drain off any grease and return the skillet to the stove.
- Add 1 tablespoon chili powder, 1 teaspoon kosher salt, ½ teaspoon cumin, 1 teaspoon minced garlic, and 15 ounces diced tomatoes with green chiles to the browned meat. Bring the mixture to a bubble, then reduce the heat to medium-low and simmer for 5-8 minutes, or until the liquid is reduced by at least half. Take the mixture off the heat and set to the side.
- In a medium mixing bowl, mix together the drained cottage cheese with 1 large egg and 1 cup shredded Pepper Jack cheese.
- 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 1 cup shredded 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a keeper recipe. Nice change to traditional lasagne.
I am so glad you enjoyed Mary!
I could eat this once a week and never tire of it!!!! Such great flavors in every bite!
Now on our weeknight dinner rotation! Just loved the ease and flavors.
Super easy to make and my family loved it. I don’t like foods that are too spicy hot and this was the perfect amount of spice. Give it a try you wil love it. Very delicious.
I absolutely love hearing you enjoyed Kim! Thanks for sharing!
I’ve made this for many years with the recipe I found in Taste of Home magazine. It’s easy, very pretty and delicious. I agree with leaving the toppings on the side for picky people!! It’s not as “pretty” that way, but still delicious!!
I wonder if that is where my Mom originally got her recipe as well. I have it in a family recipe binder from her.
Good Morning. I was wondering if cotija cheese can be substituted for cottage cheese. Not a fan of cottage cheese
Cojita cheese would be a bit too crumbly and overpower the lasagna. You could use ricotta, sour cream, or cream cheese in place of the cottage cheese.
Recipe looks great but I'm wondering if I substitute the cottage cheese (Can't have cow dairy) for a shredded goat cheese, would you still add the egg to the cheese?
I have never tried using shredded goat cheese for this recipe, so I am not sure how that would turn out. I would maybe suggest skipping the cottage cheese layer and topping with refried beans or an additional layer of the beef mixture and then topping that with shredded goat cheese.