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Mexican Lasagna

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“I like this recipe because it's made with corn tortillas instead of pasta noodles. It sure is a family pleaser.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, brown ground beef and drain well. Add tomatoes, onions, garlic, taco seasoning and half of the enchilada sauce. Bring to a boil; reduce heat and simmer 10-15 minutes, stirring occasionally.
  2. Stir in refried beans, set aside.
  3. Combine 1/2 cup cheese, cottage cheese, and 2 eggs. Stir well using a fork. Set aside.
  4. Layer 1/4 of the enchilada sauce in a 9 x 13 casserole dish. Place 2 corn tortillas plus one broken in half on top of sauce. Place 1/3 of meat mixture on top of tortillas followed with 1/3 of the cheese. Repeat one more time until all the stuff is used up (except for remaining jack cheese).
  5. Bake at 350 degrees for 35 minutes. Sprinkle remaining jack cheese on top and bake for another 5 minutes or until cheese is melted.
  6. Let stand 5 minutes before serving.
  7. Serve topped with sour cream and taco sauce.

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