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Enchilada Lasagna Recipe

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

Jane Mahoney


1 1/2 lbs ground beef (or turkey)
1 med. onion, chopped
1 clove garlic, minced
1 can (14 1/2 oz) stewed tomatoes, undrained
1 can (10 oz) red enchilada sauce
1-2 tsp. ground cumin
1 1/2 cups 4% cottage cheese
1 egg, beaten
3 cups shredded Mexican cheese
8 flour/wheat tortillas, cut in half
1 cup shredded cheddar cheese

-Cook beef, onion and garlic, drain.
-Stir in tomatoes, enchilada sauce and cumin. Bring to a boil, reduce heat and simmer uncovered for 20 min.
-In a small bowl, combine egg and cottage cheese, set aside.
-Spread 1/3 meat sauce into greased 13x19 pan, layer half of the Mexican cheese, tortillas, cottage cheese and meat. Repeat and sprinkle with cheddar cheese.
-Cover and bake at 350 for 20 minutes.
-Uncover and bake for additional 10 minutes.
-Let stand before serving.

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