Mexican Lasagna
By Suzette and Amy, The Sweet and Savory Sisters
JUMP TO RECIPE
Featured in:
Favorite Recipes of The Lady and Her Friends
Difficulty: Easy
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6 to 8
Ingredients
- 1½ pounds ground beef
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- salt, to taste
- Black pepper , to taste
- 1 (16-ounce) can diced tomatoes
- 12 corn tortillas
- 2 cups small curd cottage cheese
- 1 cup grated Monterey Jack cheese with peppers
- 1 egg
- ½ cup grated cheddar cheese
- 2 cups shredded lettuce
- ½ cup chopped tomatoes
- 3 green onions, chopped
- ¼ cup sliced black olives
Directions
Pre-heat oven to 350˚F.
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, cayenne pepper, salt and black pepper, and tomatoes; heat through.
Cover bottom and sides of a 13x9x2-inch 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.
Bake for 30 minutes. Remove from oven; sprinkle rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally across top of casserole.