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Mexican Lasagna Recipe

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

Erin Stegall


1 1/2 lbs. ground beef
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt
1 tsp. black pepper or to taste
1 - 10 oz. can diced tomatoes
10-12 corn tortillas
2 c. small curd cottage, drained
1 c. shredded Monterey Jack cheese with peppers
1 egg
1/2 c. shredded lettuce
1/2 c, chopped fresh tomatoes
3 green onions, chopped
1/4 c. sliced black olives

Brown beef, drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes. Heat thoroughly. Cover bottom and sides of a 13 x 9" baking dish with tortillas. pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside.

Combine cottage cheese, Monterey Jack cheese and egg. Pour over tortillas.

Bake at 350 for 30 minutes. Remove from the oven nd sprinkle with cheddar cheese, lettuce, tomatoes, green onions, and olives over casserole.

Number Of Servings:
Number Of Servings:




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