Mexi Corn Lasagna

This Tex-Mex twist on lasagna swaps pasta sheets for corn tortillas and loads every layer with spiced ground beef, sweet corn kernels, and a tangy picante-tomato sauce.

Between those tortilla layers sits a creamy filling of cottage cheese, Parmesan, and eggs that firms up in the oven into something rich and sliceable. The cumin and chili powder in the meat sauce give it that smoky warmth you want from a good Tex-Mex casserole.

That 10-minute rest after baking is key. It lets the layers set so you get clean slices instead of a sloppy spoonful. Fight the urge to cut in early.

Pro Tips

• Drain the beef well. Excess grease makes the tortillas soggy and the whole dish greasy.
• Overlap the tortillas so there are no gaps. They shrink slightly as they bake, so full coverage matters.
• Add the cheddar after baking, then let residual heat melt it. This keeps it stretchy rather than dried out and rubbery.
• Low-fat cottage cheese works great here. The eggs and Parmesan add enough richness.

Variations

• Turkey swap: Use ground turkey for a leaner version with the same spice profile.
• Black bean boost: Add a can of drained black beans to the meat mixture for extra protein and fiber.
• Heat it up: Swap mild picante for hot, or stir in diced jalapeños with the meat.