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Mexican Lasagna

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“This is one of my most shared recipes! Everyone loves this one, even my Sister-in-law who does not like ground meat. Leftovers are great too. A comfort food for your whole family or next party. Can be made ahead.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown meat; drain.
  2. Add corn, tomato sauce, picante sauce, chili powder and cumin.
  3. Simmer, stirring frequently 5 min.
  4. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well.
  5. Arrange 6 tortillas on bottom& up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary.
  6. It will come above pan.
  7. Top w/1/2 meat mixture.
  8. Spoon cheese mixture over mixture over meat.
  9. Arrange remaining tortillas over cheese.
  10. Top w/remaining meat mixture.
  11. You can stop here& refrigerate (Lasagna will be more firm if you do, I recommend at least an hour to overnight).
  12. If you don't refrigerate, it will have a more loose form, but still taste wonderful.
  13. Bake in preheated oven 375 about 30 minutes or until hot& bubbly.
  14. Remove from oven; sprinkle with cheese& let sit for 10 minutes before serving.

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