Mexican Lasagna

This Mexican Lasagna tastes just like the real thing with less carbs. Corn Tortillas instead of noodles. Who would've thought?

This Mexican Lasagna recipe is a fun spin on the classic Lasagna dish. You have the usual meat sauce and cheese but instead of noodles you use corn tortillas.

The beauty of using corn tortillas is that they have fewer carbs than noodles. Once baked, they will have a soft consistency just like a noodle so you don't have to worry about any hard crunchy pieces in your lasagna.

I like to use Monterey Jack Cheese for this Lasagna but in a pinch, you could use a nice Mexican Blend Cheese or even Mozzarella Cheese. If you do decide to substitute, just make sure you pick a cheese that melts well.

🐄 How to Handle Raw Beef

Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.

For more great recipes like this one, I suggest you check these recipes out:

• Chicken Caesar Lasagna with Spinach
• Mexican Quiche
• Sugar-Free Low Carb Peanut Butter Cookies
• Wild Rice and Bean Salad
• Turkey Noodle Casserole
• Hot Rod’s Chili Chicken Casserole

📋 What Ingredients do I need

You will need the following ingredients to make this delicious Mexican Lasagna: Ground Beef, Taco Seasoning, Tomatoes, Tomato Sauce, Green Chilies, Ricotta Cheese, Eggs, Corn Tortillas and Monterey Jack Cheese.

🥣 How do I make this Mexican Lasagna

Preheat the oven to 350°F.
In a large skillet, brown the ground beef. Drain the fat. Add the taco seasoning mix, tomatoes, tomato sauce and green chilies. Stir until well combined. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
In a small bowl, combine ricotta cheese and eggs. Mix well. Set aside.
In the bottom of a 9 x 13 baking dish, spread half of the meat mixture. Top with half of the corn tortillas. Spread half of the ricotta cheese and egg mixture over the tortillas and top with half of the shredded cheese.
Repeat one more time, meat then tortillas then ricotta mixture and ending with shredded cheese.
Bake uncovered for 25-30 minutes. After baking is complete, you can broil for an additional 3 minutes to further melt the cheese if desired. I like to do this but not necessary.
Let stand for 10 minutes before cutting into squares and serving.

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