Easy Mexican Lasagna - MetroFamily Magazine
MetroFamily Magazine

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Easy Mexican Lasagna

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This recipe is a “go to” for MetroFamily’s Publisher Sarah Taylor.  She shares this quick and tasty meal for those nights when you want a fresh take on both traditional lasagna and Mexican favorites!


  • 1 lb low fat hamburger meat
  • 17 oz canned corn, regular or white, drained
  • 1 cup picante sauce
  • 1 T chile powder
  • 1 1/2 t cumin
  • 2 eggs (slightly beaten)
  • 16 oz. cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 t oregano
  • 1/2 t garlic salt
  • Grated Cheddar cheese
  • 10-12 corn or flour tortillas


  •    Brown hamburger meat; drain.
  •    Add corn, picante, chile powder and cumin.
  •    Stir, then simmer for 10 minutes.
  •    Mix eggs, cottage cheese, Parmesan cheese, oregano and garlic salt in large bowl.
  •    In lightly greased 9X13 inch pan, lay half of the tortillas, then half meat mixture, then all of the cheese mixture.
  •    Finish with remainder of tortillas, then meat mixture.
  •    Bake at 375 degrees for 30 minutes.
  •    During last 10 minutes, add cheddar cheese on top.


  •     Serve with picante sauce, chopped tomatoes and sour cream.
  •     Freezes well.


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