Southwestern Lasagna - cooking recipe

Ingredients
    12 (6 inch) corn tortillas
    1 1/2 lbs ground beef
    2 tablespoons taco seasoning mix
    1/2 teaspoon seasoning salt
    1 (14 1/2 ounce) can diced tomatoes
    2 (8 ounce) cans tomato sauce
    1 (4 ounce) can diced green chilies
    16 ounces cottage cheese, pureed
    1 large egg, beaten
    2 cups shredded colby-monterey jack cheese, divided
    1/2 cup sliced olive
Preparation
    Cut each tortilla into 2 or 3 pieces; set aside.
    Brown ground beef in a large skillet until crumbly; drain fat.
    Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
    Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
    In a lightly greased 9x13\" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
    Bake, uncovered, at 350\u00b0 for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
    NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.

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