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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
  • 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.

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By Sandy from Graettinger, IA

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