Mini Mexican Lasagna

by - 8:09 AM

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Mini Mexican Lasagnas made in muffin pans.


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If you live somewhere that they make fresh tortillas I’m sure those are better so get those but if you can’t any ol’ tortillas will work. I’m using “any ol tortillas”. They were a little crumbly but they were in the fridge when I decided I wanted to make these. 


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In a bowl mix cooked ground beef and onions with ground cumin, chili powder, red pepper, salt, and pepper.


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add diced tomatoes. I drained mine a little first.


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In another bowl mix egg, and shredded pepper jack cheese.


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Drain the cottage cheese and then combine into the egg and cheese mixture.


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Carefully place the tortillas in muffin cups. 

Spoon in a layer of beef mixture. Pull off a few of the doubled over pieces of tortilla and layer it on top of the beef mixture.


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Spoon on cheese mixture and Bake at 350° for 30 minutes


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Chop some tomatoes and lettuce even if you decide the lettuce will not fit on top of the muffin sized little Mexican Lasgnas two minutes later.


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even if you decide the lettuce will not fit on top of the muffin sized little Mexican Lasgnas two minutes later.


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Eat one then rearrange the plate so it doesn’t look like anyone took any.


Mini Mexican Lasagna

Adapted from Addicted to saving


  • 3/4 lb. Cooked Ground Beef with onions
  • 1/2 teaspoons ground cumin
  • 1 t Chili Powder
  • 1/4 t Red Pepper
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1 16 oz can Tomatoes drained
  • Small Soft Corn Tortillas
  • 1 c small curd cottage cheese, drained
  • 1/2 c Monterey Jack Grated Cheese
  • 1 Egg

Topping Ingredients

  • 1/2 c Cheddar Cheese Grated
  • 1 c Lettuce
  • Diced Fresh Tomatoes
  • Black Olives

Preheat oven at 350 degrees
  Add tomatoes to Ground Beef, season with chili powder, red pepper, garlic powder, salt and pepper. 
In a bowl, combine cottage cheese with Monterey Jack cheese and egg.
Layer bottom of dish with 6 corn tortillas. Cover tortillas with ground beef mixture.
Layer with remaining 6 corn tortillas. Cover with cottage cheese mixture.
Bake for 30 mins. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, and olives diagonally across center


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