More Great Recipes: Beef | Cinco de Mayo | Dairy | Dinner

Southwestern Lasagna


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Member since 2008

Serves 6 to 8 servings | Prep Time about 40 minutes | Cook Time 30 minutes

Ingredients

1 1/2 lb. ground beef
1 medium onion, chopped
1 (15 oz.) can enchilada sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 (2.5 oz.) can sliced ripe olives, drained
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup 4% cottage cheese
1 egg, beaten
1/2 lb. Monterey Jack cheese, thinly sliced
8 (8-inch) corn tortillas, halved (I used flour tortillas)
1/2 cup Cheddar cheese, shredded
1 can kidney beans or black beans (optional...my little tweak!)


Preheat oven to 350 F.


In a large skillet, brown beef and onion until meat is no longer pink and drain; stir in the enchilada sauce, tomatoes, olives, kidney or black beans (if using), salt, garlic powder and pepper and bring to a boil.


Reduce heat; simmer, uncovered for 20 minutes.


In a small bowl, combine cottage cheese and egg and set aside; spread one-third of the meat sauce in a greased 13 X 9-inch baking dish.


Top with half the Montery Jack cheese, half the cottage cheeese mixture and half the tortillas.


Repeat layers, ending with meat sauce; sprinkle with Cheddar cheese; cover and bake in preheated oven for 20 minutes; uncover and bake 10 minutes longer or until bubbly and cheese is melted.


Pairs Well With


Notes

I found this recipe in the Taste Of Home Ground Beef Recipe Cards booklet that I picked up at the grocery store check-out. *The recipe didn't call for it, but I also added a can of kidney beans. It was submitted by Norma Hoffmaster of Long Beach, CA

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