Mexican Lasagna/Pic

[Roxy15]

Mexican Lasagna:

1-1/2 lbs. Ground Beef

1 Tsp. Ground Cumin

1 T. Chili Powder

1/4 Tsp. Red Pepper

1 Tsp. Salt

1 Tsp. Black Pepper

1-(16-oz.)-Can Chopped Tomatoes

10-12 Corn Tortillas

2 Cups Small Curd Cottage Cheese, Drained

1 Cup Monterey Jack Cheese With Peppers, Grated

***Can Cut Back On Cottage Cheese & Double Up On The Monterey Jack Cheese

1 Egg

1/2 Cup Grated Cheddar Cheese

2 Cups Shredded Lettuce

1/2 Cup Chopped Tomatoes

3 Green Onions, Chopped

1/4 Cup Sliced Black Olives

Brown ground beef, drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and canned tomatoes; heat thoroughly. Cover bottom and sides of a 13x9x2 in. baking dish with Corn Tortillas. Pour beef mixture over Tortillas, place a layer of Tortillas over meat mixture; set aside.

Combine 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, tomatoes, green onions and olives diagonally across center of casserole.