mexican lasagna Recipe

Name: mexican lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef; 1 choped onion; 1 clove minced garlic; 2 tablespoons chili powder; 3 cups tomato sauce; 1 teaspoon salt; 1 teaspoon sugar; ½ cup sliced black olives; 1 (4 ounce) canchopped green chilies; 12 corn tortillas; 2 cups cottage cheese; 1 beaten egg; 8 ounces shredded monterey jack cheese; 1 cup shredded cheddar cheese

Servings: persons

2 lbs ground beef
1 choped onion
1 clove minced garlic
2 tablespoons chili powder
3 cups tomato sauce
1 teaspoon salt
1 teaspoon sugar
½ cup sliced black olives
1 (4 ounce) canchopped green chilies
12 corn tortillas
2 cups cottage cheese
1 beaten egg
8 ounces shredded monterey jack cheese
1 cup shredded cheddar cheese

1
brown meat& drain; add onions& garlic-cook until soft.
2
add chili powder, tomatoe sauce, sugar,salt,green chiles& olives.
3
simmer 15 minutes.
4
Soften tortillas in hot oil& drain on paper.
5
beat together egg& cottage cheese.
6
in 9x13 casserole, layer 1/3 meat, 1/2 cheeses, 1/2 cottage cheese mix, 1/2 tortillas; repeat& end with meat sauce.
7
cover with more grated cheeses.
8
Bake 30 minutes at 350.
9
Top with a variety of green onions, sour cream, pecans, raisins, or more olives.

1487

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 14 ingredients. The key ingredients include: 2 lbs ground beef, 1 choped onion, 1 clove minced garlic, 2 tablespoons chili powder, 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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