A New Take on a Classic Family Dinner: Mom’s Mexican Lasagna

Happy Cinco de Mayo tomorrow everyone! I hope you have the opportunity to celebrate the rich culture and heritage of Mexico. Perhaps I’ll be able to sneak in a little siesta. 😀 This week I wanted to make something delicious and easy not just for Cinco de Mayo but for any day. I wasn’t sure what to do so I did what I always do. Called my mom and asked for her opinion. My mom is the best cook I know. I might be biased, but she did have her own catering business. Just saying, seriously delicious family dinners. She is amazing and so generously sharing one of her recipes: Mexican lasagna.

Mom's Mexican Lasagna

This is seriously simple and delicious. Full of cheesy goodness and not spicy for all those true Minnesotans like myself. Using tortillas instead of noodles is brilliant. This recipe is fantastic for dinner, whether it’s Cinco de Mayo, Mother’s Day, or Tuesday.

Here’s what you will need to delight your family with this yummy dish:

Mexican Lasagna Ingredients

  • Ground beef
  • Onion (chopped)
  • Can of tomato sauce
  • Can of diced tomatoes and green chilies
  • Salt
  • Garlic powder
  • Pepper
  • Ricotta or cottage cheese
  • Egg
  • Oil
  • Flour Tortillas
  • Monterey Jack cheese (grated)
  • Cheddar cheese (grate)

That’s right three kinds of cheese go into this gooey lasagna. I used flour tortillas instead of corn because they are softer and easier to cut through when you are eat the lasagna. But feel free to experiment. 😀

To begin making this Mexican lasagna, start by browning 1½ lbs of ground beef and the chopped onion in a large pot. Since we are adding tomato sauce, it works better to start out in a pot instead of a frying pan.

Cooking Meat Mixture for Lasagna

Once the meat is browned, add in 1 can of tomato sauce and 1 can of diced tomatoes and green chilies. Stir that together. Then add 1 teaspoon of salt, 1 teaspoon of garlic powder, and ½ teaspoon of pepper. Stir and let simmer, stirring occasionally, while you brown the tortillas.

Browning Tortillas

You’ll need about Âź cup of oil to brown all 8 tortillas. In a large frying pan or skillet heat up a bit of the oil. Place a tortilla in the pan and brown. Flip over and brown the other side as well. Once the tortilla is brown set aside on a plate with a paper towel. You can place a paper towel in between each tortilla to remove any excess oil. When those are done, set them aside for later.

Next it’s time to create the mixture for creamy layers in the lasagna.

Making Ricotta Mixture

In a bowl, place 1½ cups of Ricotta cheese. You can use cottage cheese, but I prefer the flavor and texture of the Ricotta cheese. Add in 1 egg and whisk together with a fork. Set that aside too.

Preheat your oven to 350°.

Turn off the heat on the meat mixture and grease a 9×13 pan. Then you need to create the layer of the Mexican lasagna.

Layering Mexican Lasagna

First put half of the meat mixture into the pan. Cover with a Ÿ cup of Monterey Jack and about a Ÿ cup of Cheddar cheese. Next spread half of the Ricotta mixture over that. Finally tear some of the tortillas into pieces to cover lasagna. Repeat the layers and then cover with the last of the Cheddar cheese.

Put in the oven at 350° and bake for about 45 minutes. The cheese will become a nice golden brown on top. So delicious!

Mom's Mexican Lasagna

A big shout out to my mom for this wonderful recipe! This is a great recipe for families, and you can freeze the leftovers. After the lasagna is cool, just cut into serving size squares and wrap each one is plastic wrap. Pop the squares in the freezer, and you have a quick meal you just have to microwave for a couple of minutes. Really yummy and simple; what every busy family needs. You could even make it ahead for Mother’s Day so you don’t have to cook, and your family doesn’t have to worry. 🙂

Speaking of which, Mother’s Day is just over a week away! If you don’t have a clue about what to get mom check out last week’s post for all kinds of great ideas. A quick idea for chef-y moms, there’s a great copper infused ceramic frying pan set available at Heartland America right now.

Copper Infused Ceramic Frying Pan Set at Heartland America

This three piece set is non-stick without chemicals, oil, or butter. The induction base ensures even heat distribution, and it’s oven safe up to 300°. This frying pan set is perfect for moms who love to keep their family well fed and healthy.

I hope Mexican lasagna recipe is a big hit with your family. My family has really enjoyed it. Have a happy and safe Cinco de Mayo. Next week I’m looking forward to bringing you a last minute Mother’s Day DIY. See you then and remember you are always welcome at Home with Heartland.

Mom's Mexican Lasagna
Mexican Lasagna
Print Recipe
Tortillas replace noodles in this delicious Mexican twist on a family classic.
Servings Prep Time
4-6 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
45 minutes
Mom's Mexican Lasagna
Mexican Lasagna
Print Recipe
Tortillas replace noodles in this delicious Mexican twist on a family classic.
Servings Prep Time
4-6 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Brown meat and onions in a pot.
  2. Add can of tomato sauce, can of diced tomatoes and green chilies, salt, garlic powder, and pepper let simmer. Stir occasionally.
  3. Heat oil in a large frying pan, lightly brown tortillas on each side, and set aside.
  4. Mix Ricotta and egg together in a small bowl.
  5. Preheat oven to 350 degrees.
  6. Grease a 9x13 pan.
  7. Layer 1/2 of the meat mixture in pan, then 1/2 of Monterey cheese and 1/4 of cheddar, next 1/2 Ricotta mixture,and tear some tortillas in piece to cover.
  8. Repeat layers and cover with the rest of the Cheddar cheese.
  9. Bake at 305 degree for about 45 minutes.
  10. Freezes well.
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