This Mexican Lasagna features savory ground beef, beans, and melted cheese in between layers of flavorful corn tortillas. Pour some margaritas and add a bowl of chips, and you've got a real crowd pleaser!
Most Foods We Call Mexican are Actually Tex-Mex
Most of the "Mexican" cuisine we serve in the U.S. originated in Texas, melding the popular foods of Texas with flavors of Mexico. Anyone who has spent any time in Mexico can tell the difference between authentic Mexican food and Tex-Mex. Though this style of food first appeared in the late 1800's, its popularity soared nationally in the mid century, and the term "Tex-Mex" entered the American vernacular in the 1960's.
Taco Bell has tried twice, 15 years apart, to establish its Tex-Mex restaurants in Mexico, only to be shunned by the residents who did not recognize or accept the food as Mexican. Though it has a huge international presence, to this day there is not a single Taco Bell restaurant in Mexico!
This recipe for Mexican lasagna, sometimes also called taco casserole or taco lasagna, is definitely a Tex-Mex style dish. It's easy to make, packed with flavor, and is always a crowd pleaser!
Here's what you'll need to mix up this delicious Mexican lasagna casserole:
- Ground beef
- Yellow onion
- Picante sauce
- Chili beans
- Cottage cheese
- Shredded Monterey Jack cheese
- Shredded cheddar Cheese
- Corn tortillas
- Green onions
- Sliced black olives
- Sliced avocado
- Sour cream
How To Make Mexican Lasagna
The layers consist of three parts: a meat sauce, a cottage cheese mixture, and layers of shredded cheese with corn tortillas in between.
We are not fans of super spicy foods, so we select ingredients with a mild to medium spice level. However, if you want to turn up the heat, choose a hot picante sauce and hot chili beans. You can also finely chop a tablespoon of jalapeño pepper and add it to step 1.
First: Make the Meat Mixture
Second: Make the Cottage Cheese Mixture
Third: Assemble the Mexican Lasagna
Hints for Making Mexican Lasagna
- Make it as spicy as you like with your choice of picante sauce, chili beans, and salsa. And you can always add some chopped chili peppers and hot pepper sauce if you prefer to really turn up the heat!
- Use one of the shredded Mexican cheese blends in place of the Monterey Jack and/or shredded cheddar if you prefer.
- Make some side dishes to serve along with it. Our favorites are Southern Style Cornbread and Homemade Tortilla Chips.
This casserole is a real crowd pleaser at pot luck gatherings. Bring along tortilla chips and mix up some Cadillac Margaritas, and you've got a party on your hands!
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Mexican Lasagna With Corn Tortillas
- 2 pounds ground beef
- ½ cup chopped yellow onion
- 24 oz. jar picante sauce I use medium, choose the heat level you prefer
- 15 oz. can chili beans undrained
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups cottage cheese 24 oz.
- 1 large egg beaten
- 2 cups shredded Monterey Jack cheese 8 oz.
- 12 6-inch small corn tortillas
- 1 cup shredded sharp cheddar cheese 4 oz.
- 1 bunch thinly sliced green onions optional
- sliced black olives optional
- sliced avocado optional
- sour cream optional
- salsa optional
- Preheat oven to 350 degrees.
- In a large skillet, cook beef and onion over medium heat until beef is browned and onion is tender. Drain fat.
- Stir in picante sauce, beans, salt and pepper; set aside.
- In a small bowl, combine cottage cheese and egg.
- Spread ⅓ of the meat mixture in the bottom of a 13 x 9 in pan.
- Top with half the Monterey Jack cheese, then half the cottage cheese mixture, then six tortillas.
- Repeat layers, ending with meat.
- Sprinkle cheddar cheese over top.
- Bake at 350 degrees for 40 - 45 minutes until cheese has melted and juices are bubbling. Remove from oven and let stand 5 minutes before cutting and serving.
- Serve with your choice of toppings.