This Mexican lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on.
This is a filling dish stacked with cheese, beef, and tortilla. It’s a solid meal!
But don’t worry, this homemade dish is as delicious as it is healthy. It is so packed with the tomatoes, avocadoes, and beans you (or your kids) won’t even know you’re eating a ton of vegetables.
Want a delicious baked dish that’s not just the usual tomato sauce and cheese? A departure from the usual pasta noodle-based lasagna, this Mexican lasagna recipe uses tortillas as a base to go with spicy, hearty ground beef. It is sure to shock guests with how yummy and creative it is. It’s so yummy and so different, how can you not love it?
If you love this, here are some other cheesy baked dishes you definitely appreciate:
This is a sure winner in my book. My family will always ask me to freeze one ahead of time when I’m not going to be home so they have a deliciously easy option for dinner.
This dish is easy to freeze and all they have to do is defrost and bake to reheat. The beefy cheesy goodness is one that they really can’t get enough of. It’s the best thing for a chill family movie dinner.
WHAT IS MEXICAN LASAGNA?
What IS a Mexican lasagna?
Mexican lasagna is simply a Tex-Mex style casserole with all the ingredients of a traditional lasagna replaced with ingredients like tortillas, beans, and taco-seasoned ground meat. It keeps the cheesy, baked goodness of lasagna with an added twist of Mexican inspired flavors.
MEXICAN LASAGNA INGREDIENTS
This delicious baked Mexican lasagna dish recipe would need all of these yummy ingredients:
- 1 1/2 pounds of organic ground beef
- 1 teaspoon of seasoned salt
- 1 package of taco seasoning
- 1 can (14.5 oz) of petite diced tomatoes, undrained
- 1 can (15 oz) of tomato sauce
- 1 can (4 oz) of chopped green chilies
- 2 cups (16 oz) of 4% cottage cheese
- 2 eggs, lightly beaten
- 12 small corn tortillas, torn
Here are a few toppings I personally suggest that you should prepare as well. They’re must-haves to go with my Mexican Lasagna nights:
- 3 1/2 – 4 cups of shredded Cheddar & Monterey Jack Cheese
- 2-3 cups of tortilla chips broken into med/large pieces
- Salsa of your choice
- 3 tomatoes, diced
- 3 avocados, cut into chunks
You can certainly switch out the ground beef for any other meats like chicken, turkey, pulled pork or chorizo.
I also add in extra creaminess sometimes with some cream cheese between a layer or just replace the cottage cheese with cream cheese altogether.
If you need a meatless vegan/vegetarian option, simply switch out the meat with black beans or with refried beans.
HOW TO MAKE MEXICAN LASAGNA
Take out your baking dish, we’re ready to start making some Tex-Mex magic.
In a large skillet, brown the ground meat and drain the extra fat.
Return meat to skillet and add the seasoned salt, taco seasoning, diced tomatoes with sauce, tomato sauce, and chopped green chilies.
Lower the heat and let it simmer uncovered for about 15 to 20 minutes.
Mix the lightly beaten eggs and the cottage cheese in a small bowl.
Grease an 11 by 7 baking dish, and begin layering half of the meat sauce, half of the tortillas, half of the cottage cheese and egg mixture, and half of the shredded cheese. Repeat the layers.
Now you’re ready for baking!
HOW TO BAKE MEXICAN LASAGNA
Baking is possibly the easiest step for this particular recipe.
While putting your lasagna together, preheat the oven to 350°.
Once you’ve finished layering it, bake the dish uncovered for 30 minutes or until the cheese on top becomes hot and bubbly.
Take the dish out of the oven and let it sit for 5 minutes. Serve immediately and enjoy!
If you can bake it, you can slow cook it. There are not many changes to this recipe even with a switch in the cooking method.
All you have to do is layer your dish in the crockpot instead of in a baking dish.
Once layered, start the slow cooker on low for 4 to 6 hours. Who’s hungry?
WHAT TO SERVE WITH MEXICAN LASAGNA
You can’t really have a Tex-Mex inspired dish without crushed tortilla chips, avocado or guacamole, diced tomato, and more shredded cheese on the side.
Another must-have is salsa. Bring out all your favorite ones, both the ones that are fresh and the ones that pack more heat.
These are naturally the most perfect companions to go with your lasagna.
What else can you add on the side?
A squirt of lime juice adds the freshest zest to your baked dish.
We also like to sprinkle up some chopped up pickled jalapenos for both heat and acidity.
To turn down the fire from all the spices, a scoop of sour cream is a wonderful choice to have on top of your lasagna.
Mix it and match it, it’ll still taste great regardless of what you add with it.
CAN YOU FREEZE MEXICAN LASAGNA?
Can you freeze your delightful Mexican lasagna to make for later? Of course.
This is one of the easiest dishes to freeze actually!
With a few adjustments, you can make your lovely lasagna ahead and bake it when you’re ready for dinner.
To prep for freezing, switch out your usual baking dish for a disposable one and make your lasagna.
All you have to do is assemble and bake it for about 10 minutes, and let it cool before moving your layered creation into the freezer.
This’ll keep for up to 3 months.
To reheat, let the lasagna thaw overnight in the fridge.
Once thawed, simply preheat the oven and bake like usual.
I think it’s about time to ditch your boring hamburgers…dinner is served!
This Mexican Lasagna is made with corn tortillas and it's sure to become a family favorite if you try it!
- 1 1/2 pounds organic ground beef
- 1 teaspoon seasoned salt
- 1 package taco seasoning
- 1 can 14.5 oz petite diced tomatoes, undrained
- 1 can 15 oz tomato sauce
- 1 can 4 oz chopped green chilies
- 2 cups 16 oz 4% cottage cheese
- 2 eggs lightly beaten
- 12 small corn tortillas torn
- 3 1/2 - 4 cups shredded Cheddar & Monterey Jack Cheese
- 2-3 cups tortilla chips broken into med/large pieces
- Salsa of your choice
- 3 to matoes diced
- 3 avocados cut into chunks
- In a large skillet brown meat and drain excess fat. Return meat to skillet and add the seasoned salt, taco seasoning, diced tomatoes with sauce, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
- In a small bowl combine lightly beaten eggs and cottage cheese.
- In a greased 11x7 baking dish layer half of the meat sauce, half of the tortillas, half of the cottage cheese and egg mixture, and half of the shredded cheese. Repeat layers.
- Bake uncovered at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before adding tortilla chips, avocado chunks, diced tomato, and salsa.
- Serve immediately and enjoy!