I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites.
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) enchilada sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup 4% cottage cheese
- 1 egg
- 1/2 pound Monterey Jack cheese, thinly sliced
- 8 corn tortillas (8 inches), halved
- 1/2 cup shredded cheddar cheese
- In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
- Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted. Yield: 6-8 servings.
Originally published as Southwestern Lasagna in Country Extra July 1997, p49
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