Mexican Lasagna

Mexican Lasagna

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Jennifer Jordan


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 vote

30 Min
35 Min


  • 4-5
    flour tortillas, soft taco size
  • 4 c
    mexican blend shredded cheese
  • 1 c
    cottage cheese
  • 1 c
    sour cream
  • 2
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    green chiles, chopped
  • 1/4 c
    snipped cilantro
  • 2 lb
    lean ground beef
  • 1 medium
  • 1 can(s)
    chili beans
  • 1 can(s)
    rotel tomatoes
  • 1 can(s)
    diced tomatoes
  • 1/4-1/2 c
    southwest seasoning mix or taco seasoning mix
  • 2 tsp
    minced garlic

How to Make Mexican Lasagna


  1. Brown 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.
  2. Blend together cottage cheese, sour cream, cream of mushroom soup, eggs and fresh cilantro. (I used reduced to no fat on these products.)
  3. Spray 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.
  4. I served this with a Mexican inspired salad. Butter lettuce, guacamole, pico de gallo, and green goddess dressing, and tortilla chips for croutons.

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