"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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.

Cindy Looney
Added: Tuesday, October 10, 2006


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

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.

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