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"Hunger is the best sauce in the world."--Cervantes

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from The Sandberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 and 1/2 lb. ground beef
1 and 1/2 tsp. ground cumin
1 T chili powder
1/4 tsp. garlic powder
3/4 tsp. red pepper
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
1 can (16 oz) tomatoes, chopped
10 to 12 corn tortillas
2 cups small curd cottage cheese, DRAINED
1 cup grated Monterey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped fresh tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Directions:
Directions:
Brown ground beef, drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes. Heat through. Cover bottom and sides of 13 x 9 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside.

Combing cottage cheese, Monterey Jack cheese and egg, pour over tortillas.

Bake at 350 degrees for 30 minutes. Remove from oven.
Sprinkle rows of cheddar cheese, lettuce, fresh tomatoes, green onions and olives diagonally across center of casserole.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Recipe by Jeanne Bennett, Minden, Louisiana

 

 

 

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