Mexican lasagna #1
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .