Lunch: Baked Mexican Lasagna Recipe

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

Instructions

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.

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