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MEXICAN LASAGNA
1 1/2 lbs. ground beef
1 1/2 tsp. ground cumin
1 TBSP. chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 {16 oz} can tomatoes, chopped
10 corn tortillas
2 cups cottage cheese
1 cup Monterey Jack cheese, shredded
1 egg
1/2 cup Cheddar cheese, shredded
2 cups lettuce
1/2 cup chopped tomatoes
3 green onions
1/4 cup sliced black olives
In skillet, brown beef; drain thoroughly. Add cumin, chili powder, garlic,red pepper,salt, pepper, and canned tomatoes.Heat through. Cover bottom and sides of a 13x9x2-inch baking dish with tortillas. Pour meat mixture over tortillas. Place another 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 with cheddar cheese, lettuce, tomatoes, green onions, and olives.Serve with a dollup of sour cream.
*Serves 6-8
1 1/2 lbs. ground beef
1 1/2 tsp. ground cumin
1 TBSP. chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 {16 oz} can tomatoes, chopped
10 corn tortillas
2 cups cottage cheese
1 cup Monterey Jack cheese, shredded
1 egg
1/2 cup Cheddar cheese, shredded
2 cups lettuce
1/2 cup chopped tomatoes
3 green onions
1/4 cup sliced black olives
In skillet, brown beef; drain thoroughly. Add cumin, chili powder, garlic,red pepper,salt, pepper, and canned tomatoes.Heat through. Cover bottom and sides of a 13x9x2-inch baking dish with tortillas. Pour meat mixture over tortillas. Place another 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 with cheddar cheese, lettuce, tomatoes, green onions, and olives.Serve with a dollup of sour cream.
*Serves 6-8