"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

South of the Border Lasagna Recipe

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This recipe for South of the Border Lasagna, by , is from The Barbour Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Walters (Janie Barbour)
Added: Saturday, November 8, 2008


2 lb. ground sirloin
1 sweet onion, chopped
1 clove garlic, minced
2 T. chili powder
2 c. tomato sauce
1 t. sugar
1 T. salt (or less)
1/2 c. sliced black olives
4.5 oz. green chiles
12 corn tortillas
vegetable oil
2 c. fat-free small curd cottage cheese
1 egg, beaten
8 oz. Monterrey Jack cheese, grated
1 c. grated cheddar cheese


Variation 1 - 1/2 c. chopped green onion, 1/2 c. sour cream, 1/2 c. sliced black olives

Variation 2 - 1/2 c. chopped pecans, 1/2 c. raisins, 1/2 c. sour cream

Brown meat, drain, add onions and garlic and cook until soft. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, olives and green Chile's. Simmer 15 minutes. While mixture simmers, soften tortillas in hot oil. Drain on paper towels.

Beat together cottage cheese and egg. Set aside. In a 9" x 13" casserole dish, place 1/3 meat mixture, followed by 1/2 of the Monterrey jack cheese, 1/2 of the cottage cheese and egg mixture, and 6 of the tortillas. Repeat the process, ending with meat sauce on top. Cover with grated cheese and bake 30 minutes at 350. Place toppings in individual bowls and let guests serve themselves.

Number Of Servings:
Number Of Servings:
Serves 8-10




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