lasagna with sour cream and avocados

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.

meat mixture for mexican lasagna
Meat Mixture for Lasagna

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.

corn tortillas on meat mixture
Corn Tortillas on Beef Mixture

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.

mexican lasagna
melted cheese on lasagna

What does better with a great pasta dish than some Cheesy Garlic Bread. This is the best garlic bread you will ever have!

mexican lasagna in casserole dish

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a small bowl, combine ricotta cheese and eggs. Mix well. Set aside.
  4. 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.
  5. Repeat one more time, meat then tortillas then ricotta mixture and ending with shredded cheese.
  6. 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.
  7. Let stand for 10 minutes before cutting into squares and serving.
mexican lasagna

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Printable Recipe Card

mexican lasagna

Mexican Lasagna

This Mexican Lasagna tastes just like the real thing with less carbs. Corn Tortillas instead of noodles. Who would've thought?
4.67 from 3 votes

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Prep Time15 minutes
Cook Time30 minutes
Rest Time 10 minutes
Total Time55 minutes
Course Main Course
Cuisine Mexican
Author Rodney
Servings 6
Calories 740 kcal

Ingredients
 

  • 1 ½ lbs Ground Beef
  • 2 Tbsp Taco Seasoning
  • 15 oz Diced Tomatoes, drained
  • 16 oz Tomato Sauce
  • 4 oz Green Chilies, diced
  • 15 oz Ricotta Cheese
  • 2 Eggs
  • 10 Corn Tortillas
  • 10 oz Monterey Jack Cheese, shredded

Instructions

  • 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.
Nutrition (1 of 6 servings)
Calories: 740kcal | Carbohydrates: 31g | Protein: 45g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 213mg | Sodium: 1061mg | Potassium: 903mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1251IU | Vitamin C: 15mg | Calcium: 595mg | Iron: 5mg
This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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One Comment

  1. Pam says:

    This is fantastic! I have had “Mexican lasagna” before but this is the real deal. I will definitely be making this recipe as soon as I can.

4.67 from 3 votes (2 ratings without comment)