"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Looney
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef
1 1/2 t. ground cumin
1 T. chili powder
1/4 t. garlic powder
1/4 t. red pepper
1 t. each salt and pepper
1(16 oz.) can diced tomatoes
10-12 corn tortillas
2 c. cottage cheese, small curd
1 C. Monterey Jack cheese with peppers, grated
1 egg
1/2 C.cheddar cheese
2 C. lettuce, chopped
1/2 C. tomatoes, diced
3 green onions, chopped
1/4 C. black olives, sliced

Directions:
Directions:
Brown ground beef, drain thoroughly. Add cumin, chili powder, red pepper, salt, and pepper, and tomatoes. Heat through. Cover bottom and sides of 9X13 baking dish with 1/2 of the tortillas. Pour beef mixture over tortiallas. Top with remaining tortillas and set aside. Combine cottage cheese, Monterey Jack cheese, and egg; pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from the oven, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally across casserole.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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