Mexican Lasagna

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Recipe by Michelle Berteig

This recipe started out as another 'Zaar recipe, but I have made so many changes to it that I am posting my version. This turns out fantastic every time! We love chicken with green salsa and enchilada sauce, or ground beef with red salsa and enchilada sauce. You can use leftover meat, cut into bite-sized pieces. This dish can also be assembled beforehand and stored covered in the refrigerator until ready to cook. Serve with sour cream on the top, this really takes it to the next level! Enjoy!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. In a large skillet, saute the onion in a bit of olive oil.
  3. If using already cooked or leftover meat, cut it into bite-sized pieces and add it to the skillet to heat. If using raw meat (such as ground beef), cook it in the skillet with the onions and drain off the fat after the meat is browned.
  4. Add the salsa, enchilada sauce, taco seasoning and olives to the mixture in the skillet. Mix well and heat through, then remove from heat.
  5. Beat the 2 eggs in a small bowl and then mix with the cottage cheese.
  6. Spray a 9 x 13 inch pan with non-stick spray. Put half of the meat mixture into the pan.
  7. Count up the number of tortillas you have and divide by 2. Take half the tortillas and layer them in the pan. I use 6 tortillas in 2 rows of 3, slightly overlapping in the pan. Then, I take any tortillas I have left, tear them into quarters, and use them to fill in the corners and edges.
  8. Spoon half the cottage cheese mixture over the tortillas and carefully spread out. Next, add a layer of shredded cheese.
  9. Repeat the layers again (meat mixture, tortillas, cottage cheese mixture, shredded cheese).
  10. Bake until the cheese is melted and lasagna is bubbly, approximately 30-40 minutes.

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