mexican lasagna
(1 rating)
No Image
Looked at a couple of recipes, and came up with this, it was amazing! My family liked this, and a dear friend from Mexico City liked it too!
►
(1 rating)
yield
4 -6
prep time
30 Min
cook time
35 Min
Ingredients For mexican lasagna
-
4-5flour tortillas, soft taco size
-
4 cmexican blend shredded cheese
-
1 ccottage cheese
-
1 csour cream
-
2eggs
-
1 cancream of mushroom soup
-
1 cangreen chiles, chopped
-
1/4 csnipped cilantro
-
2 lblean ground beef
-
1 mdonion
-
1 canchili beans
-
1 canrotel tomatoes
-
1 candiced tomatoes
-
1/4-1/2 csouthwest seasoning mix or taco seasoning mix
-
2 tspminced garlic
How To Make mexican lasagna
-
1Brown your grown beef with your diced onion, rinse & drain, add back to pan. Add Rotel, tomatoes, beans, garlic, and seasoning mix (add the seasoning according to your own personal taste). While this mixture simmers and the liquid reduces, make your cream sauce.
-
2Blend together cottage cheese, sour cream, cream of mushroom soup, eggs and fresh cilantro. (I used reduced to no fat on these products.)
-
3Spray a 9x13 pan with Pam, cut your flour tortillas in half (I used the low carb tortillas) cover the bottom of your dish with the tortilla halves, add a layer of the meat mixture, a layer of the cream mixture and 1/2 of your Mexican style cheese, repeat. Bake at 350 degrees for 30-40 minutes until the cheese is golden brown. Let rest for 10-15 minutes. Serve each square with a dolop of sour cream and a sprig of cilantro.
-
4I served this with a Mexican inspired salad. Butter lettuce, guacamole, pico de gallo, and green goddess dressing, and tortilla chips for croutons.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT