Lawry's Mexican Lasagna
Submitted by jiguisha
Layers of seasoned ground beef, corn tortillas, ricotta cheese, and melted Monterey Jack create this Tex-Mex spin on lasagna. Comfort food mashup that feeds a crowd.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
80 minTake everything you love about lasagna (layers, cheese, crowd-pleasing vibes) and swap in taco flavors. Corn tortillas replace pasta, spiced beef gets green chiles and tomatoes, and Monterey Jack brings that melty goodness.
Brown the beef with taco seasoning, simmer it with tomatoes and chiles until thick and saucy. Layer half in a baking dish, top with tortillas, spread ricotta mixed with eggs, shower with Jack cheese. Repeat.
Bake until the cheese on top is golden and bubbling, about 20 to 30 minutes. Let it rest so the layers set up, then slice into squares.
This is potluck gold and weeknight-friendly since everything comes together fast.
Kitchen Tips
- Drain the beef well after browning or the bottom layer gets greasy
- Use full-fat ricotta for the creamiest texture between layers
- Overlap tortillas if needed to cover the meat layer completely
- Let it rest the full 10 minutes before cutting or it’ll be messy
- Leftovers reheat beautifully and taste even better the next day
Ingredients
Directions
Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes.
Drain off fat.
Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles.
Mix well and bring to boil.
Reduce heat and simmer, uncovered, 10 minutes.
Combine ricotta cheese and eggs in small bowl.
Spread ½ meat mixture in 13 x 9-inch baking dish .
Place 5 tortillas over meat mixture.
Spread ½ ricotta cheese mixture over tortillas and sprinkle with ½ Jack cheese.
Repeat layers.
Bake uncovered at 350℉ (180℃) F until cheese is melted and lightly browned, 20 to 30 minutes.
Let stand 10 minutes before cutting into squares for serving.
Comments
I have been making this for 15 years and my husband loves it. I picked up a recipe card at Albertson's one day and have used it ever since. My dog chewed up the bottom corner and I was so relieved to find it on line. Thank you for posting. I could have done it all by heart except the time.
A family favorite for over 20 years. I've taken it to pot lucks and it never fails that I get asked for the recipe.
Just made this deliciousness! I added a layer of black beans with beef chorizo. I can't believe I never thought to try something like this before!
Can this be made ahead of time—freeze or refrigerated a day before?
I went to the Lawry’s plant on a field trip a long time ago. We ate in the cafe and this is what I had, and they gave us a stack of recipes with this included. I’ve been making it for years, my family and friends love it. I also add about a half bag of frozen corn to it and sliced scallions sprinkled on top. They’re nice additions!