Mexican Lasagna – A hearty casserole filled with ground sirloin, three cheeses, lasagna noodles, tomatoes, and all those wonderful Mexican flavors.
So today is our last day of summer vacation. I wish I could say we will spend it outside letting the kids play all day, but that would be a big NO. It is sweltering the last few weeks. Yesterday, we had a ton of errands to go run, and it was so hot, I had to come home and change into something cooler. You know it’s hot when I have that problem because I am normally so cold-natured.
My husband picks on me all the time because I don’t like it to be below 75 outside because I get cold. I know…could I be more of a weenie? But seriously, the heat index this week is like 110 degrees.
So there will not be much playing outside today unless it involves water.
We’ve got about one more month of this heat. #comeonfall
Here’s hoping no hurricanes head our way either. September is the peak season for them, so we always get a little nervous.
So as we wait this heat wave out and look forward to cooler casserole-making weather, I want to share this fabulous Mexican Lasagna with you all. It was delicious! It’s perfect for company too. Normally, I make casseroles and end up freezing the last few servings for busy nights during the school year. It works out perfectly. Serve it with a green salad and some of these great Vidalia Onion Cornbread Muffins.
Mexican Lasagna
Ingredients
- 1 1/2 lb. ground sirloin
- 1 1/2 tsp. creole seasoning
- 2 tsp chili powder
- 1 tsp cumin
- 1 8 oz. can tomato sauce
- 1 14.5 oz. can diced tomatoes
- 1 4 oz. can diced green chiles
- 1 14.5 oz can black beans, drained and rinsed
- 1 cup water
- 16 oz. container of cottage cheese
- 3 1/2 to 4 cups shredded Colby Jack cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 tbsp cilantro, plus more for garnish
- 9 lasagna noodles, uncooked
- Sliced black olives for topping (optional)
Instructions
- In a large pot, season ground sirloin with creole seasoning, chili powder, and cumin and brown.
- Add tomato sauce, diced tomatoes, black beans, green chiles, and water. Simmer over medium heat for about 10 minutes. Taste to season again. Turn off heat.
- Mix cottage cheese, 1 cup shredded cheese, 1 egg, salt and pepper, and cilantro in a bowl.
- Spray 9 x 13 casserole dish with cooking oil spray.
- Add 1 1/2 cups sauce to bottom of casserole dish and spread out evenly.
- Top with 3 uncooked noodles
- Top with 1/3 of remaining meat sauce, 1/2 of cottage cheese mixture, 1 cup shredded cheese
- Repeat with 3 more noodles, meat sauce, last 1/2 of cottage cheese, and shredded cheese.
- Top with last 3 noodles, last 1/3 of meat sauce and more shredded cheese.
- Cover with foil sealing edges tightly. Bake at 350 for 50 minutes. Uncover and bake for 5 to 10 minutes more. *You may want to place casserole dish on a sheet pan in case any sauce bubbles over.
- Top with sliced olives and cilantro. Allow to cool about 10 minutes before cutting and serving.
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This looks totally amazing!!
Thanks Annie!
Dear Jaren, all those fabulous layers of cheese and meat are calling to me. This lasagna looks so good! Save me a big slice. xo, Catherine
Thanks Catherine!
I am so giving this a try! Lasagna is one of my favourite meals, and anything Mexican cuisine is amazing! We are suppose to get hot temperatures again this week so maybe I will make this for back to school instead 🙂
Thanks Kacey!
I LOVE comfort food and this lasagna looks incredible! I love the Mexican twist and I know my hubby will too! Pinning and sharing!
Me too! Thanks Sara!
My husband laughs at me for being cold all the time too. I wish we would have had a few more hot days this summer for the kids to play at the pool, but now it’s school every day for them. Love this fun lasagna. Our family loves Mexican so I know it would be devoured in a hurry!!!
Thanks Jocelyn!
You had me at mexican food! Then you combine it with italian.. and gurl.. its a winner! YUM!
Thanks Krista!
Oh My! This looks amazing! We are huge Mexican Food Fans here. I am going to have to try this lasagna soon. Sharing Mexican food recipes makes me so happy and hungry. It’s like 1,000 degrees here also!
Thanks Chandra!
This looks like a delight any day of the year! Very nice dish!
Thanks Patricia!
Hello, comfort food! Love all of the olives on top!
It has been so hot here too! I guess it is August, but I’m always surprised when it comes in, ha! This meal looks amazing!
A new favorite at our house! Everyone loved it-even my 16 month old! I love being able to tell my kids, this is a recipe from my good friend Jaren : )
Awww thanks Amanda! I love that you made it! We love that one too! Miss you so much!!
Thank you for this recipe!! I made this dish tonight and it was a huge hit! It truly is packed full of flavor and is extremely filling! I might make several batches next time to freeze them!
That’s so awesome Alissa! So glad to hear y’all loved it! We usually freeze our leftovers in freezer bags. In fact, I just reheated one slice for my lunch this week! Thanks so much for letting me know!
I made this for Cinco de Mayo! So good. I am thinking the leftovers will be even better. I dont like my food super spicy and this was not. If someone wants more heat some fresh jalepenos (sp?) would do the job.
I also topped it off with mexican crema. Yummy!
Hi Mary!! I’m so glad you liked it! Thanks for visiting!
Do you have the nutritional information for this recipe?
No I do not have that available on my site. However, I do have a little trick for you that you can use on any site. If you have a smartphone, you can get the My Fitness Pal app. It allows you to copy the link address on a recipe online and paste it or import it into the recipes portion of the app. It then calculates all the nutritional information for you! I’ve use it quite a few times on different recipes and love it! Hope this helps!
This is really delicious! I used 2 lbs of ground angus beef, added more of the seasonings for an additional spicy kick and even topped it with crushed taco shells! I’m always tinkering with recipes. Turned out fantastic!
So glad you tried it Becca!