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Mexican Lasagna

Mexican Lasagna


1 1/2 pounds ground beef
1 1/2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper
1 can (16 oz) tomatoes, chopped
2 cups cottage cheese
1 cup grated Monterey Jack with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped fresh tomatoes
3 green onions, chopped
1/4 cup sliced black olives
10-12 corn tortillas


Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes.
Heat through.
Cover bottom and sides of 9 x 13 inch pan with tortillas.
Pour beef mixture over tortillas.
Place a layer of tortillas over meat mixture and set aside.
Combine cottage cheese, Monterey Jack, and egg.
Pour over tortillas.

Bake at 350 degrees for 30 minutes.
Remove from oven.

Sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.
Serves 6-8.

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