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tex-mex skillet lasagna

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Sometimes I get tired of our traditional lasagna. This is a good variation with a Tex-Mex flair that is quick and easy. Don't be alarmed by the long list of ingredients.....it comes together quickly.

yield 6 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For tex-mex skillet lasagna

  • 1 lb
    lean ground beef
  • 1
    onion, chopped
  • 3 clove
    garlic, minced
  • 2 c
    mafalda (mini lasagna noodles), uncooked
  • 16 oz
    pasta sauce (2 cups jarred or homemade)
  • 12 oz
    salsa (1 1/2 cups)
  • 1 c
    water
  • 1 Tbsp
    chili powder
  • 2 can
    black beans, rinsed and drained (15 oz each)
  • 1 c
    small curd cottage cheese
  • 8 oz
    softened cream cheese
  • 1 1/2 c
    shredded pepper jack cheese, divided
  • 2 Tbsp
    fresh cilantro, chopped
  • 1/2 tsp
    cumin
  • 1/2 c
    Parmesan cheese
  • 1-2
    avocados, sliced
  • 1/2 pt
    cherry tomatoes, chopped

How To Make tex-mex skillet lasagna

  • 1
    In heavy skillet, brown ground beef with onions and garlic. Drain well.
  • 2
    Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans.
  • 3
    Bring to a boil, then lower heat, cover skillet, and cook for 15-17 minutes until noodles are al dente, stirring every couple of minutes, making sure to scrape the bottom of the skillet.
  • 4
    Meanwhile, combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.
  • 5
    Spoon the cottage cheese mixture evenly over cooked mixture in skillet.
  • 6
    Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese.
  • 7
    Cover and cook 4 to 6 minutes until cheese is melted and mixture is hot.
  • 8
    Remove from heat. Let stand 5 minutes before serving.
  • 9
    Garnish with sliced avocados and chopped tomatoes.
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