Southwestern Lasagna

Southwestern twist to an old favorite. I got this recipe from a co-worker years ago. We make this quite a bit with corn or flour tortillas.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 -1 1⁄2 lb  ground chuck
• 1  medium onion, chopped
• 1 (15 ounce) can  enchilada sauce
• 1 (15 ounce) can diced tomatoes
• 1 (2 1/4ounce) can sliced ripe olives (drained)
• 1  teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1  cup small curd cottage cheese
• 1  egg
• 8  flour tortillas or 8  corn tortillas, halved
• 1  lb monterey jack cheese, sliced
• 1⁄2 cup cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. In a large skillet, brown ground chuck and chopped onion, drain well.
3. Stir in enchilada sauce, diced tomatoes (with juice), olives, salt, garlic powder, pepper; bring to a boil, reduce heat and simmer uncovered for 20 minutes.
4. In a small bowl, combine cottage cheese and egg, set aside.
5. Spread 1/3 of meat sauce in greased or sprayed 9x13 baking dish, top with 1/4 Monterey Jack, 1/2 of cottage cheese mixture and 4 halved tortillas.
6. Repeat layers and end with last 1/3 of meat sauce.
7. Sprinkle with cheddar cheese.
8. Cover with foil and bake at 350 degrees for 20 minutes, uncover and bake another 10 minutes.
9. Enjoy!