Print Recipe

Mexican Lasagna



  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 16 ounces tomatoes, chopped
  • 2 cups cottage cheese
  • 1 cup grated Monterey jack cheese with peppers
  • 1 egg
  • 10 to 12 corn tortillas
  • 1/2 cup grated Cheddar cheese
  • Shredded lettuce
  • 1/2 cup chopped tomato
  • 3 green onions chopped
  • 1/4 cup sliced black olives


  1. Heat oven to 350 degrees F.
  2. In a large skillet, brown ground beef. Add spices and 16 ounces chopped tomatoes; heat thoroughly.
  3. Cover bottom of a 13 x 9-inch baking dish with half of the corn tortillas. Pour beef mixture over tortillas and place rest of tortillas over the beef layer. Set aside.
  4. In a medium bowl, combine the cottage cheese, Monterey Jack cheese and egg; pour over tortilla layer.
  5. Bake for 30 minutes.
  6. Remove from oven and top in diagonal rows with Cheddar cheese, lettuce, tomato, green onions and black olives.
  7. Serve hot.

Posted by artsycook at Recipe Goldmine May 7, 2001.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.