mexican lasagna

1-1/2 pounds ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
teaspoon salt
1 teaspoon pepper
1 can (16 oz.) tomatoes, chopped
10 to 12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese with peppers
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, tomatoes; heat through. Cover bottom and sides of a 13-inch x 9-inch x 2-inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 F for 30 minutes. Remove from oven, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield: 6-8 servings.

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