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Southwestern Lasagna
Mexican
A nice change from classic lasagna.
Source: Taste of Home Magazine
Ingredients
- Ground Beef1 1/2 Pounds
- Onion (Chopped)1
- Enchilada Sauce1 Can (15 oz.)
- Tomatoes (Diced, undrained)1 Can (14.5 oz.)
- Ripe Olives (Sliced)1 Can (2 1/4 oz.)
- Black Pepper1/4 Teaspoon
- Salt1 Teaspoon
- Garlic (Minced)1 Clove
- Small Curd Cottage Cheese1 Cup
- Egg1
- Jack Cheese (Thinly Sliced)8 oz.
- Corn Tortillas (8", Quartered)8
- Cheddar Cheese (Shredded)1/2 Cup
Instructions
In a large skillet brown beef and onion. Drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic, and pepper. Bring to a boil, reduce heat, and simmer uncovered, 20 minutes. In a small bowl, mix cottage cheese and egg. Set aside.
Spread 1/3 meat sauce in a greased 9" x 13" baking dish. Top with 1/2 the Jack cheese, 1/2 the cottage cheese mixture, and 1/2 the tortillas. Repeat layers ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake 20 minutes at 350 degrees. Uncover and bake 10 minutes longer.
Serves: 6 - 8
13 ingredients
Recipe #3