Crispy Southwestern Lasagna with Tortillas

  • Yield: 8 to 10 servings


1pound sirloin
1 (14 1/2-ounce) can diced tomatoes, with juice
1 (4-ounce) can diced green chiles, drained
2teaspoons chili powder
1 1/2teaspoons ground cumin
1teaspoon minced garlic
Salt and pepper
2 egg whites
2cups reduced-fat or fat-free cottage cheese
16 (6-inch) corn or flour tortillas, cut into quarters
1 (15 1/4-ounce) can corn, drained
1 (8-ounce) package shredded reduced-fat Monterey Jack or Mexican blend cheese


  1. Preheat oven to 350F.
  2. Cook meat over medium heat in a large nonstick skillet. Add tomatoes and juice, green chiles, chili powder, cumin, garlic, salt, and pepper; set aside.
  3. Mix egg whites and cottage cheese in a small bowl and set aside.
  4. Spray a large baking dish with nonstick spray. Spread six, quartered tortillas across the bottom of the baking dish.
  5. Layer corn, half meat mixture, half cheese, four quartered tortillas, then all the cottage cheese mixture, other half of meat mixture, and remaining quartered tortillas. Garnish with cheese.
  6. Bake for 30 minutes until cheese is bubbly and crispy.

Nutritional Info *per serving

  • Calories 239
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 40mg
  • Sodium 537mg
  • Carbohydrate 20g
  • Fiber 3g
  • Protein 25g