Mexican Lasagna

Lynnda Cloutier


A spicy version of the Italian favorite. Source: Unknown

★★★★★ 1 vote


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 cups tomto sauce
1 1/2 cups canned 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


1Break up meat in skillet over medium heat. Add onions, saute til onions re soft and meat is cooked. drain fat, add the salt, chili powder, pepper, tomato sauce, red kidney beans (drained). Set aside
2Mix the shredded cheddar and jack cheeses and cottage cheese and sour cream. Shred chilies into strips and cut each tortilla into 4 strips
3Spread 1/3 of meat mixture in bottom of 9 x 9 inch baking dish, add layers of half the: tortilla strips, chili strips and the cottage cheese, sour cream and cheese mixture. Repeat layers, starting with another layer of meat mixture an top with remaining meat mixture. Sprinkle on the 1/4 cup each shredded cheddar and jack cheese and sliced black olives. Bake uncovered at 350 for 30 minutes til cheese melts and lasagna is thoroughly heated. Serves 4

About this Recipe

Course/Dish: Beef
Regional Style: Mexican