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Texas Style Lasagna
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Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties...the list goes on and on.
This is a filling recipe 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.
WHAT IS TEXAS STYLE LASAGNA
Texas Style 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.
TEXAS STYLE LASAGNA INGREDIENTS
This delicious baked Mexican lasagna dish recipe would need all of these yummy ingredients:
- ground beef
- seasoned salt
- taco seasoning
- petite diced tomatoes
- tomato sauce
- chopped green chilies
- cottage cheese
- eggs, lightly beaten
- small corn tortillas, torn
SUGGESTED TOPPINGS
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 ½ - 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?
Texas Style Lasagna
Ingredients
- 1 ½ 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 ½ - 4 cups shredded Cheddar & Monterey Jack Cheese
- Toppings
- 2-3 cups tortilla chips broken into med/large pieces
- Salsa of your choice
- 3 to matoes, diced
- 3 avocados cut into chunks
DIRECTIONS
- 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!
Comments
Sara says
Can you use cream cheese instead of cottage cheese?
Shauna says
Hi Sara, I haven't made that substitution before so I'm not sure how it would turn out but I'd definitely like to know if you try it and how you liked it!
Michelle says
Can I freeze it?
Shauna says
Yes, this should keep in the freezer for up to 3 months.
S.H. says
What can I substitute for cottage cheese?
Shauna says
Ricotta cheese would work if you don't want to use cottage cheese!
Christy Christy says
Why does the recipe call for 12 small corn tortillas torn if they're not used in the recipe? I'm confused.
Shauna says
Hi Christy,
In step #3 it says to layer the torn corn tortillas with the meat, cottage cheese, and other ingredients. Hope that helps!
Wanda Ann Olsen says
Wow! This looks so good. It's what's for dinner.
Thank you for sharing at my party.
Wanda Ann @ Memories by the Mile
Miz Helen says
I love your Texas Lasagna and can't wait to try it! Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Michelle says
Hi! Stopping by from Full Plate Thursday.
I like your twist on lasagna...especially all the fun toppings.