Mexican "lasagna" Recipe

Name: Mexican "lasagna"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; ½ cup chopped onion; ½ cup chopped green pepper; 2 ½ cups chunky salsa; 1 (11 ounce) can whole kernel corn, drained; 1 teaspoon chili powder; 1 teaspoon ground cumin; 12 corn tortillas, divided; 1 (16 ounce) container cottage cheese; 1 cup sharp cheddar cheese, shredded; 1 (2 1/4 ounce) cansliced olives, drained

Servings: persons

1 lb lean ground beef
½ cup chopped onion
½ cup chopped green pepper
2 ½ cups chunky salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 corn tortillas, divided
1 (16 ounce) container cottage cheese
1 cup sharp cheddar cheese, shredded
1 (2 1/4 ounce) cansliced olives, drained

1
Preheat oven to 350 degrees.
2
Brown meat in skillet;drain.
3
Return meat to skillet.
4
Add onions & peppers; cook until crisp-tender, stirring occasionally.
5
Add salsa, corn & seasonings; mix well.
6
In a 9x13 baking pan, layer 1/3 of the meat mixture, 1/2 of the tortillas & 1/2 of the cottage cheese.
7
Repeat layers, ending with remaining meat sauce.
8
Sprinkle top with cheddar cheese & olives.
9
Bake 30 minutes or until heated through.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb lean ground beef, ½ cup chopped onion, ½ cup chopped green pepper, 2 ½ cups chunky salsa, and more.

Yes, Mexican "lasagna" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican "lasagna"

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