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Southern Lasagna
1 1/2 pounds ground beef
1 med. onion, chopped
15 oz can enchilada sauce
14 1/2 oz can diced tomatoes, undrained
2 1/4 oz can sliced ripe olives, drained
1 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 cup cottage cheese, small curd
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas, halved
1/2 cup shredded cheddar cheese
In a large skillet, brown beef and onion; drain thoroughly. Stir
in enchilada sauce, tomatoes, olives, salt, garlic powder and
pepper; bring to a boil. Reduce heat and simmer, uncovered, for
about 20 minutes. In a small bowl, combine cottage cheese and egg;
set aside.
Spread one third of the meat sauce in a greased 13X9X2 inch baking
dish. Top with half the Monterey Jack cheese mixture and half the
tortillas. Repeat layers, ending with meat sauce. Sprinkle with
cheddar cheese. Cover and bake at 350 degrees for 20 minutes.
Uncover and bake 10 minutes longer.
Serves: 6 - 8 people
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Mexican Lasagna 07