Mexican Lasagna

1-1/2 lb ground beef
1 tsp ground cumin
1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp red pepper
1 tsp salt
1 tsp black pepper
One 16 oz can chopped tomatoes
10 to 12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup Monterey Jack cheese with peppers, grated
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

Brown ground beef, drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and canned tomatoes and heat thoroughly. 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 at 350F 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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Cajun Country -- New Iberia, Louisiana