Mexican Lasagna

Mexican Lasagna from This was a frequent and favorite dish growing up! #mexicanfood #mexicanlasagnaThis mexican lasagna is a favorite of mine. It is such a great comfort food! My mom would make this a lot when we were growing up and I always loved it!  This dish is kind of a mix of two worlds that kept everyone happy at our house.  My mom LOVES Mexican food, and my dad is crazy about Italian food, this dish is their compromise.  This has come to be one of Jared’s favorite dishes! Seriously, this is SO GOOD! Try it. I am sure it will become one of your family favorites!

Mexican Lasagna

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  • 1 Lb. ground beef
  • 1 onion, chopped
  • 1 jar spaghetti sauce 24-26 oz.
  • 16 oz. Cottage cheese
  • 1 egg
  • ½ lb. Mozzarella cheese, shredded
  • ½ lb. cheddar cheese, shredded
  • ½ cup Parmesan cheese
  • 1 package flour tortilla shells


  • Brown hamburger and onion in a pan and drain well. Combine with the spaghetti sauce. In large bowl combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
  • Put a layer of the tortilla shells in a 9x13 pan. Tear them to fill in all the spaces. Then add a layer of sauce and a layer of cheese. Repeat several times ending with the sauce and a topping of the grated cheese.
  • Bake 30 minutes at 350 degrees. Serve hot. On your individual plates top with lettuce, tomatoes, sour cream and chopped olives as desired.


  1. Shelly Benson says:

    Hi. I really enjoy reading your blog and getting ideas for really yummy recipes.

    I have a question about this recipe. My husband is not a fan of bread and flour tortillas are a little too close to bread for him. Do you think this recipe would work with corn tortillas?

  2. Erica says:

    Thanks for your comment and your interest in the blog!

    To answer your question… yeah.. I think it would be fine! If I were you I would soften the corn tortillas first by heating some oil in a pan and cooking them for a while on each side and placing them on paper towels to drain off some of the oil. THEN I would layer them in the pan…mmm.. that actually sounds GOOD! I will have to try that next time!

  3. Taylor Family says:

    Hi I stumbled on to your blog because I was googleing cafe rio pork. I love cafe rio. Can’t wait to try your recepie. Anyway, I lingerd longer to see what else you have. You are quite the cook. I wish I liked to cook more. I like cooking if I WANT to cook and I am pretty good cook, but i hate having to do it every single day. Anyway, reason I am commenting to begin with, I have a great variation of this that i make and every time i make it I love every single bite of it I can’t get enough. Here goes:
    (sorry i don’t have exact measurements i just kind of throw it all together.)

    I call it chicken enchilasagna

    -chicken as much or little as you please. i like to use the already done one at Costco 4 bucks and its already cooked for me :). Im telling you…i’m lazy when it comes to cooking. I peel of the skin shredd it up or chop it up and add a packet of taco seasoning.
    or the long way marrinate chicken breast in taco seasoing or enchilad seasoning. I like taco. barBQ chicken chop it up.(i like to set some aside for nachos the next day)
    -1-2 cans of red enchilada sauce
    -1-2 cans of green enchilada sauce
    do equal parts and i use enough depending on how much Im making. combine the sauces have it ready to pour.
    -1-2 cans of black beens.
    -green pepper to your taste. I personaly don’t like strong taste of green pepper in my food so i chop about 1/2 of it.
    -onion to taste I like using green
    -6-8 yellow corn tortillas.
    – shredded chedder cheese. again as little or as much as you want. my husband and boys are cheese fanatics so i load it up. I’ve skimmed on it also and its still great.

    So start layering
    usually 2 plus the top
    – tortillas 2-1/2 about (I’ll cut them in 3rds)
    onions/green peppers
    and so on
    last layer cheese and sauce.
    It’s sooo good. I love it, hope you try it and you like it.

    • Susan A. says:

      Thank you for posting this! This how to make a real enchiladas! My husbands family is from New Mexico and this is how they are made. I grew up eating them this way and we love them! I don’t usually put beans though because I normally make refried beans but I would never put spaghetti sauce😒

  4. Erica says:

    Taylor Family–

    Wow! That recipe looks awesome. I have never tried combining red and green enchilada sauce.. I love them both so it would make sense to combine em! Can’t wait to try it!!!! Thanks!!!


  5. Taylor Family says:

    Well, I hope you like it. Let me know what you think.
    Karina Taylor

  6. Jen says:


    Thank you for posting this recipe! I tried your Cafe Rio Pork Salad the other night, and then the Wingers Sticky fingers recipe last night and both were huge hits so I was excited to try another one of your recipes. I wanted to let you know what I did differently to make it a bit more Mexican, in case you're up for something a little different. Instead of Spaghetti sauce, I added a packet of Taco seasoning mix, one can crushed tomatoes, one can tomato paste, and one can diced green chilies to the meat and onion. It added a very authentic mexican flavor and it was DELISH. Thank you!!!

  7. Sandra says:

    What do you mean my tortilla shell? Want to make this…it looks delish!

    • Erica says:

      lol.. just “tortilla”. My family calls them “shells” whether they are hard or soft tortillas. We are weird, I know haha

  8. Crissa Robertson says:

    Made this tonight! So easy and so yummy! 6 adults ate it AND went back for seconds AND there were still leftovers! Great recipe!

  9. fatma sadoon says:

    Hello Dear,
    It’s my pleasure to follow U Thanks 4 Ur heart taking amazing recipes which are Yummyy :))

  10. Cindy says:

    I love this, But I found making the 13 x9 dish is to much for my husband and I, and hubby is diabetic and has to watch his carbs. I use the low carb tortilla’s and a round spring form cheesecake pan and it makes just the right amount for 2.

  11. Patricia Miller says:

    I guess I don’t understand what makes this ‘mexican’, other than subbing tortillas for the lasagna noodles. The recipe doesn’t call for any actual mexican seasonings.

    • Echo says:

      We also call it Mexican because of the toppings – sour cream, salsa, avocado, shredded lettuce, chopped tomatoes, etc.

  12. Milz says:

    can I leave the cottage cheese out? My hubby hates it. Or will it change it?

  13. Alice says:

    I love Mexican Recipes!

  14. Susan A. says:

    I agree with Taylor Family. This in no way is mexican. Actually this style of Enchiladas is known in New Mexico. Using corn tortillas instead of noodles does not make it Mexican by far! Please omit spaghetti sauce and replace it with enchilada sauce and no cottage cheese. Monterey Jack, cheddar cheese but definitely not cottage. I don’t mean to be so harsh but this recipe makes me cringe. We grew up eating these and they are wonderful when you use actual ingredients that are considered mexican not just the condiments.

    • Erica says:

      We are sorry you are so offended by this recipe. We have always made this recipe this way and we all love it! We have gotten rave reviews from most who have tried it. It is supposed to be a “fusion” recipe.. so not completely a Mexican dish. We have made layered enchiladas before and this is not the same thing. Hopefully you will find some of our other recipes to be less offensive in the future.

      • Susan A. says:

        Erica, I do apologize for my rudeness. I understand why you labeled this Lasagna and not enchilada. Although I might not try this recipes I do enjoy other ones that you have shared! Sorry for such negative feedback, by all means, we all have the right to cook what we like so please keep sharing!!!

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