So, my Monday never got any better… got way worse! Nothing serious just not great things all day. Enough about that, though, today will be a GREAAATTT day!! No reason other than, I think a positive attitude is always the best way to go. 😉

Well, there was one wonderful thing about yesterday…..DINNER! This Mexican Lasagna is seriously knock your socks off awesome and I was thinking, it would be perfect for Superbowl Sunday. It makes a ton and also tastes fantastic with tortilla chips dipped in it.

Actually, one other thing made my Monday a little more tolerable…..mindless TV….Bachelor. Blogging and Bachelor go hand-in-hand, if you ask me. 😉

Back to more important things, like this recipe…..It’s also really adaptable to adding in your favorite Mexicaney {yes, that is a word} ingredients. If you’re watching your calories, you can totally omit sprinkling shredded cheese over the top, but whatever you do, don’t leave out the cottage cheese- it makes it.

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Servings:6 -8
Mexican Lasagna
Tons of flavor with a Mexican flair!
  • 1 lb. lean ground meat use your favorite, I used lean beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2.5 cups salsa use your favorite, the spiciness of this dish will depend on how spicy your salsa is
  • 1 cup frozen or canned drained corn (don't worry about thawing, if using frozen)
  • 1 can black beans
  • 1 tsp.chili powder
  • 1 tsp. ground cumin
  • 6 small corn tortillas give or take, I ripped mine to make them fit
  • 1 container 16 oz. fat-free or low-fat cottage cheese
  • 1/2 cup shredded cheese optional (I used Trader Joe's lite 3 cheese blend)
  • 1 can 2.25 oz. sliced pitted ripe olives, drained
  1. Preheat oven to 375 F and prepare a 13x9 inch baking dish with natural cooking spray.
  2. Lightly brown meat in a large skillet on med-high heat, add in the chopped onion and green pepper to cook in with meat, stirring occasionally. Drain meat, if necessary and return back to skillet.
  3. Add in salsa, corn, black beans and seasonings; mix well.
  4. On the bottom of the baking dish; first layer about 3 corn tortillas, then half of the meat mixture, and then half of the cottage cheese. Continue process a second time and then sprinkle the top with olives and cheese (if using).
  5. Bake at 375 F for 30 mins.
Author: Kim @ Hungry Healthy Girl, adapted from Mexican Lasagna on
Course: dinner, Dip, Entree, Main
Cuisine: Mexican

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This recipe is one that can easily be changed up to suit your own taste. For example, if you don’t like onions, leave them out….if you love mushrooms add a cup in. Be aware of what salsa you’re using because it will pretty much control the spiciness. I used this kind from Costco and it was fabulous.


Something to think about…..

What’s your favorite type of lasagna? Ever had a Mexican lasagna?

Planning any foods for Superbowl? Will you watch?

Did you watch Bachelor last night?

Do you watch anything while blogging? I don’t really have to concentrate on the Bachelor, so I can multitask. 😉

See you back here tomorrow for What I Ate Wednesday, of course!!