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)

and 1 Tbsp. Homemade Fajita Dry Mix

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.

Mexican Lasagna ~ Taco Bar Ideas  © Feb 2024 by Kristina at Pioneer Woman at Heart