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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is simple enough for a young cooksuch as my 12-year-old daughterbut 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 homegive it a try! Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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