Mexican Lasagna is a bold, hearty, flavorful casserole made with layers of seasoned beef, creamy cottage cheese filling, spiced tomato sauce, and flour tortillas.
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.
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Notes
Prep-Ahead Instructions: To prepare in advance, assemble as directed, cover with foil, and refrigerate it for up to 24 hours. To bake, uncover, and cook for 45-55 minutes at 350 degrees F.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat as desired. Beef: Feel free to use ground chicken or turkey in place of the beef. Cheese: If the Pepper Jack cheese is too spicy for your taste, use Monterey Jack in its place.Tortillas: Feel free to use corn tortillas in place of flour tortillas to keep this dish gluten-free.