Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Wednesday, February 21, 2024

Mexican Lasagna ~ Taco Bar Meal Ideas


I happened to see this recipe in a cookbook from my Mom's old work place, and thought, "hm, I should try this."  Ha ha!  I love this cookbook, but this recipe was the most poorly written recipe I have ever tried.  The photo is putting the dish together sadly written instructions.

I didn't read the instructions when I shopped for ingredients, and what do you know?  There were ingredients in the instructions not listed at the top, and the layering of it all was not correct.  I decided to re-write the recipe, and share it.  You could make homemade corn tortillas for this.  We indulge maybe once (or twice) a year for this, as the corn tortillas spike my husband's sugar.

Here is the recipe they way I make it now:
We top ours with either onions/tomatoes or pico de gallo, shredded lettuce and sour cream.

Note:  I thaw tomatoes I froze from the garden, drain and add them vs. canned tomatoes (in case you grow a garden).  I cut the recipe in half for us.  Recipe is full recipe for a 9 x 13 in. baking dish.

Mexican Lasagna

In a large skillet brown:

2 pounds organic ground beef
1 onion, diced

Drain the grease off, and add either 4 Tbsp. of homemade taco seasoning, or add the following seasonings:

1/4 tsp. garlic powder
1 tsp. salt
1 Tbsp. chili powder
1/4 tsp. ground red pepper
1 tsp. pepper

Add 16 oz. diced tomatoes (one can with juice or home canned/frozen thawed).

For the cheese filling, mix together in a bowl:
24 oz. cottage cheese*
8 oz. Monterey Jack cheese, shredded
1 egg

12 corn tortillas

Layer in a lasagna pan (or pan the same size), 6 corn tortillas, then layer half of the meat mixture, then half of the cheese mixture.  Repeat one more time.

Heat at 350°F for 30 minutes or until heated.

Top with shredded lettuce, pico (or diced tomatoes and onions), and sour cream.  Add anything you like, for example more grated cheese, olives, etc.

*I've used half cottage cheese and half ricotta and it tasted wonderful as well.

We tried a new homemade queso recipe.  I have made this with other cheese and homemade taco dry mix, but we liked this version better.  We are not vegan, but the nutritional yeast, does give it a nice cheesy flavor, and it reheats nicely. It is a small batch version, which we also like. I have only tried one crock pot version once, and we did not like it.

Homemade Queso

1 cup cottage cheese, blended smooth with a food processor or blender.

Add:  4 Tbsp. Bragg's Nutritional Yeast (non-gmo)

Blend well, and heat to enjoy with your choice of dip chip or vegetable.

We love to make Mexican corn bread for when we attend/host a taco bar night/day.  

I am still on the hunt for a good, crock pot Mexican rice recipe.

A delicious crockpot side for Mexican Lasagna, and utilizes frozen off the cob corn (if you froze any), is Slow Cooker Creamed Corn (online recipe with The Southern Lady Cooks). 

I freeze my corn off the cob corn with butter, so I thaw the corn and only add half the butter the recipe calls for.  We love it!

I found another recipe to try soon, which involves sweet potatoes and a crock pot.  It's called Tex-Mex Sweet Potatoes and Onions from the cook book, The Clean Eating Slow Cooker.


Anne in the kitchen said...

The Mexican lasagne sounds very good.

Debby said...

Yum, that sounds good. I love the Mexican spices and flavors in cooking. Thanks for sharing.

Pioneer Woman at Heart said...

Anne in the kitchen, it reheats nicely too. We just add the toppings after reheating it.

Pioneer Woman at Heart said...

Debby, you are welcome. It is really good.