Mexican Lasagna

Sara Konrad

1 pound ground beef

1 small onion, diced

1 can black beans, drained and rinsed

1 jar salsa

1 8-ounce can tomato sauce

1 packet of taco seasoning

4 eggs

1 small container of cottage cheese

1 can corn, drained

4 large flour tortillas

1 bag shredded cheese


Start by cooking the onion in a skillet. Add the ground beef and cook until its browned. Drain the meat mixture. Dump in the black beans, tomato sauce, salsa and taco seasoning. This will be your sauce mixture.

Mix together the four eggs and cottage cheese.

Spray the bottom of a 9x13-inch pan. Start by spooning half of your meat mixture into the pan. Pour the corn on top of that. Lay down two flour tortillas so they cover the meat and corn. Pour half of your egg and cottage cheese mixture over that. Sprinkle with half of your shredded cheese. Spoon the rest of your meat mixture over the cheese. Top that with two more tortillas and top those with the remaining cottage cheese mixture. Top the whole thing with the remaining shredded cheese.

Bake in a 350-degree oven for one hour. This can be made ahead and refrigerated and then baked, but it will need a little more time in the oven.

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