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Mexican Lasagna Recipe

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

Deborah Rickett
Added: Sunday, May 18, 2008


1 1/2 lb ground beef
1 1/2 tsp ground cumin
1 T Chili Powder
1/4 tsp garlic powder
1/4 tsp red pepper
1 tsp salt
1 tsp black pepper
1 16 oz can tomatoes
10 - 12 corn tortillas
2 c small curd cottage cheese
1 c grated Monterey jack cheese with peppers
1 egg
1/2 c shredded cheddar cheese
2 c shredded lettuce
1/2 c chopped tomatoes Fresh
3 green onions chopped
1/4 c diced black olives
1 c sour cream

Preheat oven to 350. Brown ground beef; drain. Add cumin, chili powder, garlic powder, peppers, salt and canned tomatoes; heat through. Cover bottom and side of a 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat and set aside. Combine cottage cheese, jack cheese and egg; pour over tortillas. Bake for 30 minutes. Remove from oven. Cut into squares and use remaining ingredients to garnish top.

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Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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