Mexicorn Lasagna
A hearty layered lasagna featuring seasoned ground beef, corn, and cheesy goodness, perfect for family dinners and those craving bold, comforting flavors.
Ingredients
Instructions
- Brown the ground beef; drain excess fat.
- Add drained corn, tomato sauce, picante sauce, chili powder, and cumin to the beef.
- Simmer the mixture, stirring frequently, for 5 minutes.
- In a separate bowl, combine cottage cheese, eggs, grated Parmesan, oregano, and garlic salt; mix well.
- Spray a 9 x 13-inch baking dish with cooking spray or lightly grease it.
- Arrange 6 tortillas on the bottom and up the sides of the prepared dish.
- Spread half of the meat mixture over the tortillas.
- Spoon the cheese mixture over the meat layer.
- Arrange the remaining tortillas over the cheese layer.
- Top with the remaining meat mixture.
- Bake at 375°F (190°C) for 30 minutes.
- Sprinkle shredded Cheddar cheese on top before serving.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken as a leaner substitute for ground beef. You can also swap cottage cheese for ricotta for a creamier texture. If you prefer a spicier kick, add diced jalapeños or use a spicier picante sauce. Make sure to cover the dish with foil for the first 20 minutes of baking to keep it moist, especially if you're serving it with sides from Mexican recipes.
Serving Suggestions
Serve the Mexicorn Lasagna hot, garnished with fresh cilantro and a dollop of sour cream for added richness. Consider pairing it with a simple side salad or some tortilla chips and salsa for a complete meal. This hearty dish also pairs beautifully with Southwestern Cowpoke Chili for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and cover the dish with foil to prevent drying out. Heat for about 20-25 minutes or until warmed through. This dish also freezes well; simply wrap tightly and store for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicorn Lasagna contains roughly 756 calories, with 36g protein, 98g carbohydrates, and 37g fat. It is an excellent source of iron (222% of the Daily Value), calcium (150% of the Daily Value), and dietary fiber (121% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 951mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Mexicorn Lasagna ahead of time?
Yes, you can prepare the lasagna up to the baking step and cover it tightly with plastic wrap and foil. Refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I use instead of corn tortillas?
If you don't have corn tortillas, flour tortillas can be used as a substitute, but they will change the texture slightly. Alternatively, you could use lasagna noodles, though you may need to adjust the baking time and moisture levels.
How can I make this recipe vegetarian?
To make a vegetarian version of Mexicorn Lasagna, simply replace the ground beef with a mix of black beans, lentils, or sautéed vegetables like zucchini and bell peppers. Ensure the picante sauce and cheese are vegetarian-friendly for a delicious meatless dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).