Crispy Southwestern Lasagna

  • Yield: 8 servings


1pound ground sirloin
1 (14 1/2-ounce) can no-salt-added diced tomatoes, with their juices
1 (4-ounce) can diced green chiles, drained
2teaspoons chili powder
1 1/2teaspoons ground cumin
1teaspoon minced garlic
Salt and pepper
2large egg whites
2cups nonfat cottage cheese
14 (6-inch) corn tortillas, cut in quarters
1 (17-ounce) can whole kernel corn, drained
1 (8-ounce) package reduced fat Monterey Jack cheese, shredded


  1. Preheat oven to 350F.
  2. In a large skillet coated with nonstick cooking spray, cook meat until done, about 5 minutes.  Drain any excess grease.  Add tomatoes, green chiles, chili powder, cumin, garlic, and salt and pepper; set aside.
  3. In a small bowl, combine egg whites and cottage cheese, set aside.
  4. Coat a 13x9x2-inch baking dish with nonstick cooking spray.  Cover bottom of the baking dish with 6 corn tortillas (cut in quarters).  Add half the meat mixture, half the Monterey Jack, 4 tortillas (cut in quarters), then all the cottage cheese mixture, the remaining half the meat mixture, and the remaining 4 tortillas and top with the remaining cheese.  Bake, uncovered 30 minutes.