Mexican Lasagna

Ingredients:

  • 12 6-inch tortillas
  • 1 1/2 pounds ground beef
  • 1 Tbsp. chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp. salt
  • Ad
  • 1 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground red pepper
  • 1 16 oz can tomatoes cut up
  • 1 beaten egg
  • 2 cups small curd cottage cheese, drained
  • 1 cup shredded cheddar cheese ( 4 oz)
  • 2 cups shredded lettuce
  • 3 green onions chopped
  • 1/2 cup chopped tomatoes
  • 1/2 cup shredded cheddar cheese ( 2 oz)
  • 1/2 cup sliced pitted ripe olives

Directions:

Line bottom and partially up the sides of a 3 quart casserole dish with half of the tortillas. In a large skillet, brown the ground beef draining off all the excess fat. Stir in chili powder, cumin, salt, black pepper, garlic powder, red pepper, and undrained tomatoes. Bring to a boil stirring occasionally. Pour meat mixture on top of tortillas. Add remaining tortillas to top of meat mixture. Combine egg, cottage cheese and 1 cup cheddar cheese. Spoon mixture evenly over top of tortillas. Bake uncovered in a 350 degree F oven for 30 minutes. Arrange shredded lettuce, chopped green onions, chopped tomato, ripe olives, and remaining cheddar cheese in diagonal rows on top of the casserole. Serves 8.

By Sandy from Graettinger, IA

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