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Mexican lasagne

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Ingredients/Components

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

How to make mexican lasagne:

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt and pepper (to taste) and canned 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 and set aside. Drain cottage cheese; mix with 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 onion and olives diagonally across center of casserole.

Recipe categories: Main dish, One Dish meal, Lasagna.

Rating:

3.1

Average rating: 3.1, total votes: 7

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