Tex-Mex Lasagna

Submitted by weekend cooker

"a tasty, easy to make lasagna with enchilada sauce"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 lasagna dish
• Serves: 6

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.

Reviews

[DailyInspiration]

This is a delicious casserole. As the other reviewer recommended, I added some canned green chilies to the cottage cheese mixture and I substituted ground turkey for the beef (just our preference). The casserole does need to sit for awhile after coming out of the oven so the casserole will firm up some. I think next time, I would drain the tomatoes and I would cook it at 350 degrees vs. 325 to firm it up more. Served this casserole along side a kale salad with smoky ranch dressing. Made for the For Your Consideration tag game.

 

[Lindas Busy Kitchen]

I added some green chilies in with the cheese and it added lots of flavor. We loved it! I let it cool for a few minutes before serving so everything settled and it stayed together when serving. Great way to spice it up for a different twist on lasagna! Made for Newest Zaar Stars 5/09 Linda