Mexican Lasagna
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs ground beef
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (16 ounce) can diced tomatoes, undrained
- 10 -12 corn tortillas, fried for a few seconds to soften-drain well on paper towels
- 2 cups small curd cottage cheese, drained
- 1 cup shredded monterey jack pepper cheese
- 1 egg
- 1⁄2 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 1⁄2 cup chopped fresh tomato
- 3 green onions, chopped
- 1⁄4 cup sliced black olives
directions
- In a large skillet, brown beef until cooked through; drain.
- Add seasonings and tomatoes and heat through.
- Cover bottom and sides of 13x9x2 baking dish with the some of the tortillas.
- Pour beef mixture over tortillas; place another layer of tortillas over meat mixture.
- Combine together the cottage cheese, Monterey Jack, and egg; pour over tortillas.
- Bake, uncovered, at 350 degrees for 30 minutes.
- Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, onions and olives diagonally across center of casserole.
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Reviews
-
This was great - tasty and pretty easy. I made a "half" batch since it was for just two of us, but I think we might well have used even more leftovers. I did not make the "presentation" version with the cheese, lettuce, tomatoes, olives, etc. dcorating the top. Just sprinkled diced onions and grated cheddar on top and browned. I would have included black olives if I'd had them on hand.