Friday, March 7, 2008

Mexican Lasagna

1-1/2 lbs ground beef
1 TBSP chili powder
1 tsp red pepper
1 16oz can chopped tomatoes
1 egg
1/2 cup grated cheddar cheese
2 cups small curd cottage cheese, drained
1/2 cup chopped tomatoes
1 cup sliced black olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
1 tsp black pepper
10-12 corn tortillas
1 cup grated monterey Jack cheese with peppers
2 cups shredded lettuce
3 green onions, chopped

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, pepper and tomatoes; heat through. Cover bottom and sides of a 13 x 9 x2 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. ake 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. 6-8 servings.

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