Mexican Lasagna

Lynnda Cloutier


The Mexican version of the Italian classic. source unknown

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30 Min


30 Min




6 green chilies, 6 inches long
3 flour tortillas, 8 inch size
1 lb. lean ground beef
1/2 cup chopped onions
1 tsp. each: salt, chili powder
1/8 tsp. pepper
1 1/2 cus canned red kidney beans, drained
3/4 cup each: shredded cheddar cheese, jack cheese
2 cups cottage cheese
1 cup sour cream
1/4 cup each: shredded cheddar cheese. jack cheese
1/4 cup sliced black olives

Directions Step-By-Step

Break up meat in skillet over medium heat. Add onions, saute til onions are soft and meat is cooked. Drain fat, add the salt, chili powder, pepper, tomato sauce, kidney beans. Set aside. Mix the shredded cheddar and jack cheese, the cottage cheese and sour cream. Set aside. Shred chilies into strips and cut each tortilla into 4 strips.
Spread 1/3 of meat mixture in bottom of 9 x 9 inch baking dish, add layers of half the tortilla strips, chili strips, and cheese mixture. Repeat layers, starting with another layer of meat mixture and top with remaining meat mixture. Sprinkle on the mixed shredded and jack cheese and top with olives. Bake uncovered at 350 for 30 minutes til cheese melts and lasagna is thoroughly heated.
Note: I'm not a big fan of cottage cheese, so I use ricotta for this or sometimes Queso Fresco

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican