Mexican lasagna

Mexican lasagna

Ingredients/Components

• salt - 1 tsp
• egg - 1 item
• garlic powder - 1/4 tsp
• pepper - 1 tsp
• chili powder - 1 Tbsp
• shredded lettuce - 2 c
• ground beef
• chopped tomatoes - 1/2 c
• green onions, chopped - 3 item
• red pepper - 1/4 tsp
• cumin
• sliced black olives - 1/4 c
• can tomatoes, chopped - 16 oz
• grated Cheddar - 1/2 c
• 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 9 x 13 x 2-inch pan with 5 to 6 tortillas. Pour beef mixture over tortillas. Place layer of tortillas over meat mixture; 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. Serves 6 to 8.

Recipe categories: Main dish, Casseroles, Lasagna.