Mexican Lasagna

….she brings her food from afar. Proverbs 31: 14 (second half)

It’s Tasty Tuesday over at Beauty & Bedlam!  This meal is an excellent example of “everything in moderation.” I would eat it on a week when I knew we were going to be having “good” meals (where veggies are the main course) at least two times. It would also probably be the only time we eat red meat in a seven day period. But, hey, a girl’s gotta live, right?

For the record, I got this recipe from a card inside a package of Aztec Tortillas about 7 years ago.

Also, before we get to the actual recipe, I have some advice on how to “healthy this up” just a little–and, as you know, every little bit helps.

1) Whenever you buy anything in a can, buy the lowest sodium count possible. This may end up costing you a few pennies, but you’re making your own soap now, so you can totally afford it.

2) When you can’t find a low sodium option and you’re not buying something really specific (like chili beans), buy generic, for heaven’s sake. You are too old to be fooled by labels–so you only had one pair of Guess Jeans growing up, spending more money for name brand corn isn’t going to change that.

3) Use whole grain tortillas. While we’re on the subject, use whole grain everything–breads, pastas, tortillas, rolls, pizza crusts, etc. Get all the enriched white flour out of your house.

4) For the love of Pete, make sure you have a working can opener before you start this or any project that involves cans. Especially multiple cans.



1 package whole grain tortillas
1 pound ground beef
1 package taco seasoning
1 can tomato sauce
1 jar salsa (I didn’t have a whole jar, so I used half a jar and a can of Rotel)
16 oz cottage cheese
2 eggs (I feel like I only used one last time)
1 teaspoon oregano
Shredded cheese (to sprinkle on top)

Brown meat however you wish, I do it in the microwave.  Cook in skillet with taco seasoning & one (or maybe a little more) cup of water.  Let allllllllll the water cook out of the taco meat.  That’s the secret to great taco meat.  You’re welcome.


While all that water is cooking out of the taco meat, combine cottage cheese, oregano and eggs and set aside.  Open all those cans/jars.  Hopefully this will take you less time than it took me.

When all the water has cooked out of the meat, dump in the tomato sauce, corn, and salsa.  Let that simmer for a while while you cut up the tortillas.

Grease a 13 x 9 pan.  Cut up the tortillas and cover the bottom of the pan (the tortillas are the “noodles” in this lasagna).  I’ve cut them up a bunch of different way, but this seems to work the best.  Don’t worry about the fact that they overlap in weird and unusual ways.  It will still cut up just fine.


Pour about half of the meat mixture over the tortillas. Spread the cottage cheese over the meat.  Cover that with more cut up tortillas.  Cover that with the rest of the meat mixture.  Sprinkle with low fat cheese on the top.


This recipe freezes like a dream.

You know your oven and your pan better than I do.  I cooked mine at 375 for about an hour, but mine was frozen.  If you cooked it right away, you’d need to cook it for a shorter time and maybe on a different temperature.  You be the judge.

I’d say this recipe makes around 8-10 servings.  I hope you like it–I love it.  I just think it’s so clever.  It’s definitely one of our family favorites!!


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