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Slice of Mexican Lasagna on a green plate topped with sour cream and olives, with sliced avocados and lime on the side.

Mexican Lasagna With Corn Tortillas

  • Author: Nancy Blackstone
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 Hour
  • Yield: 10 Servings 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Description

Mexican Lasagna features savory ground beef, beans, and melted cheese in between layers of flavorful corn tortillas.


Ingredients

Scale

Casserole

2 pounds ground beef

1/2 cup chopped yellow onion

1 - 24 oz. jar picante sauce (I use medium, choose the heat level you prefer)

1 - 15 oz. can chili beans, undrained

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups (24 oz.) cottage cheese

1 egg, beaten

2 cups (8 oz.) shredded Monterey Jack cheese

12 - 6-inch (small) corn tortillas 

1 cup (4 oz.) shredded sharp cheddar cheese 

Toppings

1 bunch thinly sliced green onions (optional)

sliced black olives (optional)

sliced avocado (optional)

sour cream (optional)

salsa (optional)


Instructions

Preheat oven to 350 degrees

  1. In a large skillet, cook beef and onion over medium heat until beef is browned and onion is tender. Drain fat.
  2. Stir in picante sauce, beans, salt and pepper; set aside.
  3. In a small bowl, combine cottage cheese and egg. 
  4. Spread 1/3 of the meat mixture in the bottom of a 13 x 9 in pan. 
  5. Top with half the Monterey Jack cheese, then half the cottage cheese mixture, then six tortillas.
  6. Repeat layers, ending with meat.
  7. Sprinkle cheddar cheese over top. 
  8. 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.
  9. Serve with your choice of toppings.

Keywords: Taco casserole, Tortilla Casserole, cheesy taco casserole, Tex Mex Dinner, Mexican Casserole, Southwest Casserole