Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground chuck; 1 pkg. taco seasoning mix; 10 to 12 corn or flour tortillas; 2 c. low-fat Ricotta cheese or low-fat cottage cheese, drained; 1 c. Monterey Jack cheese with peppers; 1 egg; 1/2 c. grated Cheddar cheese; 2 c. shredded lettuce; 1/2 c. chopped tomatoes; 1/4 c. sliced black olives

Servings: persons

1 1/2 lb. ground chuck
1 pkg. taco seasoning mix
10 to 12 corn or flour tortillas
2 c. low-fat Ricotta cheese or low-fat cottage cheese, drained
1 c. Monterey Jack cheese with peppers
1 egg
1/2 c. grated Cheddar cheese
2 c. shredded lettuce
1/2 c. chopped tomatoes
1/4 c. sliced black olives

1
Brown meat; drain thoroughly.
2
Add taco mix and heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas.
3
Pour beef mixture over tortillas.
4
Place a layer of tortillas over meat mixture and set aside.
5
Combine Ricotta or cottage cheese, Monterey Jack cheese and egg.
6
Pour over tortillas.
7
Bake at 350u00b0 for 30 minutes.
8
Remove from oven and sprinkle with lettuce, tomatoes, olives and Cheddar cheese.
9
Cut into lasagna size squares and serve.

1540

kcal

Calories

Fat

200

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 10 ingredients. The key ingredients include: 1 1/2 lb. ground chuck, 1 pkg. taco seasoning mix, 10 to 12 corn or flour tortillas, 2 c. low-fat Ricotta cheese or low-fat cottage cheese, drained, 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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