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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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