- 15 min
- 35 min
- 4 - 6
- 6 large tortillas, cut in half
- 200 g Armstrong Mexican Fiesta Cheddar Cheese, shredded
- 1 lb lean ground beef
- 1 ½ tbsp taco seasoning
- 1 cup (250 ml) cottage cheese
- 2 1/2 cups (500 ml) chunky medium salsa
- 1 cup (250 ml) black beans, drained and rinsed
- Sour cream, pickled jalapeños, and chopped fresh cilantro to garnish
- Start by frying your ground beef in a skillet on medium heat for 5 minutes, stirring constantly to break up the beef into small pieces. Pour off any excess fat.
- Add taco seasoning, black beans, and cook for a few more minutes. Remove from heat, add cottage cheese, and half of the salsa. Season to taste with salt and pepper. Reserve the other half of the salsa for the bottom and top of the lasagna.
- Begin to assemble your lasagna by spreading a layer of salsa on the bottom of a 3 inch-deep 10 x 12inch casserole dish. Add a layer of tortillas (you may need to trim your tortillas to fit in the corners), followed by a thick layer of filling, with a layer of cheese on top. Continue layering with tortillas, filling, and cheese until you get three layers. Spread the salsa on the final layer and then top with the remaining Armstrong Mexican Fiesta Cheddar Cheese.
- Bake at 375°F for 30-35 minutes until heated through and bubbling on top.
- Garnish with dollops of sour cream, jalapeños, and chopped fresh cilantro. Serve with guacamole and more sour cream.
- Make this plant based by using your favorite plant-based ground beef substitute.
- For a leaner meal, use ground turkey or chicken instead of beef.
- Replace cilantro with chopped chives, green onion, or parsley if desired.