Dinner / Food / Recipes

Mexican Lasagna Two Ways – with meat or vegetarian

Mexican LasagnaI adore Mexican food.  Being a Navy “brat,” we spent a considerable amount of my childhood in areas where Mexican food was good, authentic and readily available.  Even at home we regularly ate fajitas and homemade guacamole…a tradition that still stands today, I might add.  This Mexican Lasagna was one of our family favorites and is still getting rave reviews from my friends today.  While not an authentic dish from Mexico, this casserole is a wonderful meld of the flavor of tacos in an easy, make ahead, one dish meal.  I am showing you two options for making the Lasagna – meat or vegetarian – and it is such an easy variation.  Serve with my (super easy) Margaritas and a salad and you have the perfect Mexican recipe for an easy Cinco de Mayo celebration!

1 ½ lbs Ground Beef or Turkey or Boca Meatless Ground Crumbles

1 small Onion 

1 small can of Black Olives

1 package of Taco Seasoning mix

3 small cans of Tomato Sauce

½ pint small curd Cottage Cheese

1 ½ pints Sour Cream

1 bag of Tortilla Chips

½ lbs grated Monterey Jack Cheese

½ lbs grated Cheddar Cheese

Preheat oven to 350⁰.

Choose your meat option: turkey will be lighter than beef, and of course the Boca is both vegetarian and low fat.  (Not to get on too much of a soap box about this, but if you have never tried Boca Crumbles this is the perfect kind of recipe to do so.  For those family members who could use a little more heart health, but balk at the idea of vegetarian foods…this is an almost seamless swap out for meat.)  Don’t worry too much about getting the exact 1 ½ lb ration.  I used 1.3 pounds of turkey, because that was how the package came, and I had no issue.  Sauté meat until cooked though.

meats options for lasagnaChop onion and olives.

Onions and OlivesMix taco seasoning and tomato sauce.

mix taco seasoning and tomato sauceCombine meat, onions, olives, tomato sauce, and taco seasoning.

Meat mixtureIn a separate bowl combine cottage cheese and sour cream.

Creamy MixtureCrush tortilla chips and place along the bottom of 9×13 casserole pan (or similar) to make the crust.

Tortilla Chip crustCover the crust with the meat mixture.

Scoop meat mixture onto chip crustSpoon on the creamy mix; careful not to pull the meat mixture into the white creamy layer.

Spoon Creamy Mixture onto MeatCover with grated cheese.  Traditionally we used Monterrey Jack only, but I like this mixture of Jack and Cheddar.  It’s probably best to stick with one color of cheese regardless though.

top with cheese

Bake for 30 minutes or until brown and bubbly.

brown and bubbly

** Important** Let rest for at least 20 minutes before slicing. The creamy mixture is very runny when straight out of the oven and it needs time to set up a bit again before serving.

Slice of mex. lasagna

Serve with a salad (and hot sauce, if desired) and enjoy!  Oh and by the way, as with most lasagnas, the leftovers the next day taste even better…they are actually my favorite part!


3 thoughts on “Mexican Lasagna Two Ways – with meat or vegetarian

  1. Pingback: Favorite Mexican Lasagna Recipe « WHOLE LIVING WEB MAGAZINE

  2. Pingback: (super easy) Margaritas | Yonder Wild

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