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Tex Mex Lasagna with Cilantro

Tex Mex Lasagna with Cilantro

I have a love/hate relationship with cilantro. I love the flavor but I don’t like the way cilantro behaves, like a mischevious little boy. He likes to bolt to seed if it gets too hot, and this can happen seemingly overnight. So I have to make successive plantings every couple of weeks in the herb garden to ensure a harvest all summer long. By the way, the seeds are called coriander and no, you can’t use the seeds and leaves interchangeably. Coriander has a lemony flavor and is great in marinades and with poultry and root veggies.

But did you know that cilantro’s stems are so tender that you can chop them up along with the leaves?

Cilantro contains a constituent in it that tastes like soap, so if you use too much of it in a recipe, some folks think it has a “soapy” flavor!

Health Benefits: Fights salmonella and is good for your skin

Cilantro leafing out before flowering and going to seed

Cilantro leafing out before flowering and going to seed


It cools a hot tummy and that’s why it’s used along lots of spicy foods – like the Tex Mex Lasagna below.  It contains calcium and it helps to remove metals from the body. Cilantro also helps fight salmonella, and is capable of destroying viruses and germs that cause colds. It’s also anti inflammatory and can help control blood sugar. And this time of year, it’s good to know that if you eat cilantro daily, it can help in preventing skin cancer.

Check out more information about this herb elsewhere on this blog, along with more good recipes.

Tex Mex Lasagna

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

1 pound ground round or ground sirloin

14.5 oz. can petite diced tomatoes with juice, either regular or with chilies

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

2 generous  teaspoons chili powder

2 generous teaspoons ground cumin

1 generous teaspoon minced garlic

Salt and pepper to taste

2 large egg whites

2 cups small curd cottage cheese

4 (6-inch) corn tortillas cut into quarters

Approx. 2 cups frozen corn, thawed completely

2 cups Mexican blend cheese plus extra for garnish

Fresh cilantro for garnish

Preheat oven 350. Cook meat in skillet until done.

Add tomatoes, chilies, chili powder, cumin, garlic, salt and pepper. Stir until blended and set aside. Blend egg whites with cottage cheese and set aside. Spray a 9×13 pan. Cover bottom with 6 quartered tortillas. Layer corn, half of the meat mixture, half of the Mexican cheese, 5 quartered tortillas and all of the cottage cheese mixture. Spread rest of meat mixture on top along with rest of tortillas, and top with rest of cheese. Bake, uncovered, 30-40 minutes.  Sprinkle with Cilantro and serve Tex Mex Lasagna.

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