Mexican lasagna #1

Yield: 8 Servings

Measure Ingredient
1½ pounds Ground beef
1 medium Onion; chopped
1 can (1-lb) tomatoes; with juice
1 can (10-oz) enchilada sauce
1 can (2.25-oz) ripe olives; sliced
1 teaspoon Salt
¼ teaspoon Garlic powder
1 pack (8-oz) frozen tortillas
1 cup Cottage cheese
1 Egg
½ pounds Monterey Jack or Mozzarella cheese; sliced
½ pounds Cheddar cheese; grated
¼ teaspoon Pepper

Brown beef & onion in large pan. Drain. Add tomatoes, enchilada sauce, olives, salt, garlic powder & pepper. Cut tortillas in half. Beat cottage cheese with egg. Spread ⅓ meat sauce in large casserole dish. Top with half the Monterey Jack cheese & half the cottage cheese mixture. Top with half the tortillas & sprinkle part of the Cheddar cheese on top. Repeat layers with final portion of meat sauce on top. Sprinkle with remaining Cheddar cheese. Bake uncovered at 350 for 20-25 minutes.

MRS. N.R. HOSEY

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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