Ron Wilson

Ron Wilson

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Rita's Tex Mex Lasagna


Corn tortillas give this a Mexican flavor. I like to serve this with bowls of sliced avocado, sour cream, salsa and extra Mexican cheese. Adapted from a Holly Clegg recipe.


1 pound ground round or ground sirloin

14.5 oz. can diced tomatoes with juice

4 oz. can diced green chilies, drained, your choice of mild or spicy

2 teaspoons chili powder

2 teaspoons ground cumin

1 generous teaspoon minced garlic or more to taste

Salt and pepper to taste

2 egg whites

2 cups small curd cottage cheese

14 (6-inch) corn tortillas, each cut into quarters

Approx. 2 cups frozen corn, thawed completely or canned corn, drained

2 cups Mexican blend cheese plus extra for garnish


Spray a 9x13” pan.

Preheat oven 350.

In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste. Set aside.

In bowl, blend egg whites and cottage cheese well. Set aside.

Line baking dish with six quartered tortillas.

Layer all the corn, half meat mixture, half cheese, 5 quartered tortillas, then all cottage cheese mixture.

Spread remaining meat mixture on top along with remaining quartered tortillas.

Top with remaining cheese. Bake, uncovered, 30-40 minutes. Serve with a sprinkle of extra cheese and pass the sides!

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