Mexican Lasagna
Mexican Lasagna is a cross between lasagna and enchiladas. Tortillas, meat sauce, and cheese layered and topped with your favorite Mexican toppings!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Italian, Mexican/Spanish
Keyword: Lasagna, Mexican Lasagna
Servings: 12
Calories: 380kcal
Author: Erica Walker
- 1 pound ground beef
- 1 onion chopped
- 24 ounces spaghetti sauce
- 16 ounces cottage cheese
- 1 egg
- ½ pound Mozzarella cheese shredded
- ½ pound cheddar cheese shredded
- ½ cup Parmesan cheese
- 10 flour tortillas
Optional toppings
- shredded lettuce
- shredded cheese
- sour cream
- salsa
- sliced olives
Brown beef and onion in a pan or large skillet and drain well. Add spaghetti sauce.
In large bowl stir to combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
Spray 9x13 baking dish with non-stick cooking spray.
Line the bottom of the dish with flour tortillas. Tear them to fill in all the spaces.
Add 1/3 of sauce and spread evenly over tortillas.
Add 1/3 of cheese. Repeat layers of tortillas, sauce, and cheese, two more times ending with the cheese layer.
Add extra grated cheese on top.
Bake 30 minutes at 350 degrees. Serve hot.
Top servings with shredded lettuce, diced tomatoes, sour cream, salsa, and sliced olives as desired.
Recipe variations include:
- Shredded chicken
- Ground turkey
- A beef mixture
- A meat mixture of beef and turkey, or turkey and chicken
- Substitute corn tortillas
Calories: 380kcal | Carbohydrates: 19g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 940mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 5mg | Calcium: 357mg | Iron: 2mg