Recipes

Southwestern Lasagna

Beef  Cinco de Mayo  Dairy  Dinner  Lunch  Main Dish  Mexican  Misc. One Dish  Oven  Potluck  Processor/Blender  Savory  Southwestern US  Spicy  Stove  Tangy  Tex-Mex  Vegetable 

• Cooking Time: 30 minutes
• Servings: 6 to 8 servings
• Preparation Time: about 40 minutes
• 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.

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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Author: Norma Hoffmaster