This high-protein, ultra-satisfying tortilla lasagna brings all the cozy vibes of classic chili with the cheesy, layered comfort of lasagna. It uses low carb tortillas (or regular if you prefer) in place of noodles, making it super fast to assemble and totally weeknight-friendly. The layers are rich, spicy, and oh-so-filling—without tasting like “diet food.”
💪 Why You’ll Love It:
- High protein, high flavor, and freezer-friendly
- Great way to use leftover chili or ground meat
- Flexible for low carb or regular tortilla lovers
- Feels indulgent without the heaviness
📝 Ingredients (Serves 4–6)
Chili Layer:
- 1 lb lean ground beef or ground turkey
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 can (14 oz) diced tomatoes (fire-roasted is extra good!)
- 1/2 cup tomato sauce or salsa
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder (more if you like heat!)
- Salt and pepper to taste
- 1/2 cup black beans or kidney beans (optional)
- 1/2 cup frozen corn (optional)
Cheese Filling:
- 1 cup cottage cheese or ricotta
- 1/2 tsp garlic powder
- Salt and pepper
- Optional: 1/4 cup shredded cheese mixed in
Other Layers:
- 4–5 low carb tortillas (or regular small tortillas)
- 1 cup shredded cheese (cheddar, mozzarella, or a Mexican blend)
- Optional toppings: sliced green onions, jalapeños, chopped cilantro, Greek yogurt or sour cream
🔥 Instructions
- Make the chili:
In a skillet, sauté the onion until soft. Add garlic and cook 1 min. Add the ground beef and cook until browned. Stir in tomatoes, sauce or salsa, seasonings, and optional beans or corn. Simmer until thickened (about 10–15 min). - Mix the cheese layer:
In a small bowl, mix the cottage cheese with garlic powder, salt, pepper, and a bit of shredded cheese if using. - Assemble the lasagna:
In a greased 8×8 or 9×9 baking dish:- Start with a thin layer of chili.
- Add a tortilla (tear to fit).
- Spread on some cottage cheese mixture.
- Repeat layers (chili → tortilla → cheese), finishing with a tortilla and a layer of chili on top.
- Top with cheese:
Sprinkle the remaining shredded cheese all over the top. - Bake:
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. - Rest, slice & serve:
Let rest 5–10 minutes before slicing. Top with green onions, Greek yogurt or sour cream, and fresh herbs if you’d like!
🍽️ Serving Suggestions
- Serve with a fresh green salad or roasted zucchini for volume.
- Add avocado slices, hot sauce, or a dollop of Greek yogurt on top for extra indulgence.
- Reheats beautifully—great for meal prep!