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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Saturday, March 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1.2 lb. ground beef
1 1/2 tsp. ground cumin
1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 tsp. salt
1 tsp. pepper
1 16-oz. can diced tomatoes
10-12 corn tortillas
2 c. small curd cottage cheese, drained
1 c. grated Monterey Jack cheese with peppers
1 egg
1/2 c. grated Cheddar cheese
2 c. shredded lettuce
1/2 c. fresh, chopped plum tomatoes
3 green onions
1/4 c. sliced black olives, drained

Directions:
Directions:
Brown beef; drain. Add cumin, Chili powder, garlic powder, and red pepper, salt, pepper, and tomatoes. Heat thoroughly.
Cover bottom and sides of 13 X 9 X 2-inch baking dish with half of the tortillas. Pour beef mixture over them; place a layer of the remaining tortillas over meat and set aside.
Combine cottage cheese, Monterey Jack cheese, and egg. Pour over tortillas.
Bake at 350 F for 30 minutes.
Remove and cover top with layers of cheese, lettuce, tomatoes, green onions, and olives.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This is a recipe that my mother shared with me. It is a Mexican twist to traditional lasagna.

 

 

 

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