This recipe is simple enough for a young cook—such as my 12-year-old daughter—but it'll satisfy the heartiest appetites. And Mexican Lasagna looks as great as it tastes. This south-of-the-border-style casserole is a family favorite in our Southern home—give it a try!
- 1-1/2 pounds ground beef
- 1-1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 10 to 12 corn tortillas
- 2 cups (16 ounces) small curd 4% cottage cheese, drained
- 1 cup shredded pepper Jack cheese
- 1 egg
- 1/2 cup shredded cheddar cheese
- 2 cups shredded lettuce
- 1/2 cup chopped tomatoes
- 3 green onions, chopped
- 1/4 cup sliced ripe olives
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cumin, chili powder, garlic powder, cayenne, salt, pepper and tomatoes; heat through. Cover bottom and sides of a greased 13-in. x 9-in. baking dish with tortillas.
- Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas.
- Bake at 350° for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield: 6-8 servings.
Originally published as Mexican Lasagna in Country Woman September/October 1989, p29
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