Crispy Southwestern Lasagna with Tortillas

Kitchen Tested
  • Yield 8 to 10 servings

This popular and exciting twist to lasagna is simple to prepare, with no noodles to cook.


1 pound sirloin
1 (14 1/2-ounce) can diced tomatoes, with juice
1 (4-ounce) can diced green chiles, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper
2 egg whites
2 cups 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.



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