Mexican Lasagna


  • 1 1/2 lb. 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 or to taste
  • Ad
  • 1 tsp. pepper
  • 1 can tomatoes (16oz.)
  • 10-12 corn tortillas
  • 2 cups small curd cottage cheese
  • 1 cup grated Monterey Jack cheese
  • 1 egg
  • 1/2 cup cheddar cheese, grated
  • 2 cups lettuce, shredded
  • 1/2 cup tomatoes, chopped
  • 3 green onions, chopped
  • 1/4 cup black olives, sliced


Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of 9x13 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 degrees F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally over top.

By Robin from Washington, IA


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Mexican Lasagna
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