"Hunger is the best sauce in the world."--Cervantes

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Saturday, January 17, 2009


1-1/2 lbs. ground beef
1-1/2 tsp. ground cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 can (16 oz.) tomatoes, chopped
10-12 corn tortillas
2 c. small curd cottage cheese, drained
1 c. grated Monterey Jack cheese with peppers
1 egg
1/2 c. grated cheddar cheese
2 c. shredded lettuce
1/2 c. chopped tomatoes
3 green onions, chopped
1/4 c. sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of a 9x13-inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole

Number Of Servings:
Number Of Servings:
6-8 servings




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