Mexican Lasagna



6 to 8 servings



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
1 tsp. black pepper or
to taste
1 can (1 lb.) tomatoes, chopped
10 to 12 corn tortillas
2 cups sm. curd cottage cheese, drained
1 cup Monterey Cheese with peppers, grated
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 a greased 13x9x2-inch baking dish with tortillas. Pour beef mixture over 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°F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.

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