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Mexican lasagna

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Ingredients/Components

salt - 1 tsp
egg - 1 item
garlic powder - 1/4 tsp
chili powder - 1 Tbsp
shredded lettuce - 2 c
chopped tomato - 1/2 c
ground beef
grated Cheddar cheese - 1/2 c
ground cumin
black pepper - 1 tsp
green onions, chopped - 3 item
red pepper - 1/4 tsp
sliced black olives - 1/4 c
can tomatoes, chopped - 1 oz
to 12 corn tortillas - 10 item
small curd cottage cheese, drained - 2 c
grated Monterey Jack cheese with peppers - 1 c

How to make mexican lasagna:

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes. Heat through. Cover bottom and sides of a 13 x 9 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° for 30 minutes. Remove from oven. Sprinkle rows of Cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yields 6 to 8 servings.

Recipe categories: Main dish, Casseroles, Lasagna.

Rating:

2.9

Average rating: 2.9, total votes: 9

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