Southwestern Lasagna Casserole Recipe
This family favorite casserole is a Mexican inspired lasagna with taco meat and tortillas. It's a great potluck dinner and it's so easy!
Servings: 10 servings
Calories: 367kcal
Cost: $9
Ingredients
- 1 ½ pounds ground beef
- 1 package taco seasoning
- 1 (15 ounce) can diced tomatoes
- 2 (8 ounces each) cans tomato sauce
- 1 (4 ounce) can diced green chilis
- 10 corn tortillas cut in half
- 8 ounces ricotta cheese
- 2 large eggs lightly beaten
- 2-3 cups shredded Monterey Jack cheese
- 1 (2.25 ounce) can sliced olives, drained
Instructions
- Preheat oven to 350°F.
- In a large skillet, brown the beef; drain fat. Add the taco seasoning, diced tomatoes, tomato sauce, and green chilis. Mix well and bring to a boil, reduce heat to low and cook uncovered 5 minutes.
- Combine ricotta cheese and eggs in a small bowl.
- Spread half the meat mixture in the bottom of a 9x13-inch pan. Top with half the tortillas and carefully spread half the ricotta mixture over the tortillas, then sprinkle with half the cheese. Repeat the layers, top with remaining cheese and olives.
- Bake for 20-30 minutes, or until cheese is melted and everything is heated through. Let stand 10 minutes before cutting into squares.
Notes
- You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
- You can freeze the entire casserole too - thaw in refrigerator before baking.
- If desired, you can add a can of black beans (drained) to the filling while cooking.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 13g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 226mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Calcium: 254mg | Iron: 2mg