Southwestern Lasagna

Kimberly Kay


A recipe for Southwestern Lasanga that I found on a Taste of Home recipe card.

The original recipe didn't call for it, but I added a can of kidney beans; black beans could also be used.

★★★★★ 1 vote
6 to 8
30 Min
30 Min


2 lb
ground beef
1 medium
onion, chopped
1 (15 oz.) can(s)
enchilada sauce
1 (14 oz.) can(s)
diced tomatoes, undrained
1 (2 oz.) can(s)
sliced ripe olives, drained
1 tsp
1/4 tsp
garlic powder
1/4 tsp
1 c
cottage cheese
egg, beaten
1 lb
monterey jack cheese, thinly sliced
(8-inch) corn tortillas (i used flour tortillas), halved
1/2 c
shredded cheddar cheese
1 can(s)
kidney beans or black beans* (see my notes)

How to Make Southwestern Lasagna


  • 1Preheat oven to 350 F.
  • 2In a large skillet, brown beef and onion until meat is no longer pink and drain; stir in the enchilada sauce, tomatoes, olives, kidney or black beans (if using), salt, garlic powder and pepper; bring to a boil.
  • 3Reduce heat; simmer, uncovered for 20 minutes.
  • 4In a small bowl, combine Cottage cheese and egg and set aside; spread one-third of the meat sauce in a greased 13 X 9-inch baking dish.
  • 5Top with half the Monterey Jack cheese, half the Cottage cheese mixture and half the tortillas; repeat layers, ending with meat sauce; sprinkle with Cheddar cheese; cover and bake in preheated oven for 20 minutes; uncover and bake 10 minutes longer or until bubbly and cheese is melted.

Printable Recipe Card

About Southwestern Lasagna

Course/Dish: Beef, Pasta