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Southwest LasagnaSouthwest Lasagna

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

September 4, 2016


Yield: 8 servings (serving size 1/8 of recipe)



  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 3/4 cups cooked pinto beans
  • 1 (16-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chilies
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground pepper
  • 1 dozen corn tortillas
  • 16 ounces low-fat cottage cheese
  • 1 cup shredded low-fat Monterey Jack cheese
  • 1 egg
  • Optional: shredded cheddar cheese, chopped fresh tomato, chopped green onions, sliced black olives and lettuce



  • Preheat oven to 350°F. Heat 3 tablespoons oil in large frying pan, brown beef; drain.
  • Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through.
  • To soften tortillas, layer between damp paper towels and microwave until warm. Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside.
  • Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes.
  • Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.


Nutrition information per serving (3/4 cup)

Calories: 357

Total Fat: 14g

Sodium: 485mg

Carbohydrates: 32g

Fiber: 7g

Protein: 26g


Source: U.S. Dry Bean Council

Related recipes:
Preparing Dry Beans
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus
Berry Bean Bread



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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