Monday, December 13, 2010

Mexican Lasagna

My good friend Molly shared her Mexican Lasagna recipe with me at my bridal kitchen shower. I completely trust her judgment in Mexican food because she likes Tortilla Jacks, our hometown favorite taco joint in Topeka, Kansas. 

Is Tortilla Jacks authentic Mexican food? Not quite. Is it delicious? Completely. Do you have to be from Topeka to truly understand Tortilla Jacks goodness? I think so. This recipe is almost as good as a JBD (Jacks Burrito Dinner). So that means it's pretty good.

I've made recipes like this before but I've never used cottage cheese or eggs. I accidentally forgot the olives, but didn't miss them (they are optional anyway). YUM! The prep is super easy on this one! There's lots of leftovers, too.  

Mexican Lasagna
1 lb. lean ground beef or ground turkey
1 package taco seasoning
1 small onion, chopped
1 can Enchilada sauce
1 can Rotel
1 cup cottage cheese
2 eggs
1 package soft corn tortillas
1 package shredded Mexican cheese
Black olives (optional)
  • Preheat oven to 350°F.
  • Brown beef/turkey, drain .
  • Add seasoning packet, onion, enchilada sauce and salsa or Rotel
  • Simmer 5-7 minutes.
  • Combine cottage cheese and egg in small bowl.
  • Spray pan with cooking spray (8 x 11)
  • Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat and top with olives.
  • Bake at 350°F for 25 minutes.

1 comment:

Kendall said...

Mmm sounds delish! I just saved this to my recipes file so I can break it out sometime soon!