Mexican Lasagna
BeefServes 6-8
Ingredients
- 1 1/2 pounds ground beef
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 (16-ounce) can tomatoes, chopped
- 10 to 12 corn tortillas
- 2 cups small curd cottage cheese, drained
- 1 cup grated Monterey Jack cheese with peppers
- 1 egg
- 1/2 cup grated Cheddar cheese
- 2 cups shredded lettuce
- 1/2 cup chopped tomatoes
- 3 green onions, chopped
- 1/4 cup sliced black olives
Directions
- Brown ground beef; drain thoroughly.
- Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through.
- Cover the bottom and sides of a 13 x 9 x 2-inch baking dish with tortillas.
- Pour beef mixture over tortillas; place another layer of tortillas over meat mixture.
- Combine cottage cheese, Monterey Jack cheese, and egg; pour over tortillas.
- Bake at 350°F for 30 minutes.
- Remove from oven and sprinkle rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally across the center of the casserole.
Notes
Recipe by Jeanne Bennett, Minden, Louisiana. A family-favorite, south-of-the-border-style casserole.