Tex-Mex Lasagna

a tasty, easy to make lasagna with enchilada sauce

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 lasagna dish

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1  onion, chopped
• 1  teaspoon  minced garlic
• 1 (15 ounce) can  enchilada sauce
• 1 (15 ounce) can stewed tomatoes
• 1  teaspoon cumin
• 1⁄4 teaspoon salt
• 1  egg
• 1 (12 ounce) carton small curd cottage cheese
• 1 (12 ounce) bag  shredded cheddar cheese
• 8 (8 inch)  corn tortillas, torn into 3 inch pieces
• 1  cup  shredded cheddar cheese

Directions

1. In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
2. Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. In a small bowl, combine the egg and cottage cheese.
4. Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
5. Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
6. Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
7. Cover and bake at 325 degrees for 25 minutes.
8. Uncover and bake an additional 10 minutes.