Mexican Lasagna
Mexican Lasagna is a bold, hearty, flavorful casserole made with layers of seasoned beef, creamy cottage cheese filling, spiced tomato sauce, and flour tortillas.
Servings: 8
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.
Video
Notes
Prep-Ahead Instructions: To prepare in advance, assemble as directed, cover with foil, and refrigerate it for up to 24 hours. Remove from the fridge, uncover, and let come to room temperature while the oven preheats to 350℉. Bake for 45-55 minutes, until warmed through.
Cottage Cheese: Use full-fat or reduced fat, NOT fat-free, which can separate when baked.
Cheese: If the Pepper Jack cheese is too spicy for your taste, use Monterey Jack or additional cheddar in it's place.
Tortillas: Feel free to use corn tortillas in place of flour tortillas to keep this dish gluten-free.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat as desired.
Nutrition
Calories: 427kcal | Carbohydrates: 28g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1080mg | Potassium: 581mg | Fiber: 2g | Sugar: 5g | Vitamin A: 666IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 5mg
