Tex-Mex Lasagna - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can enchilada sauce
1 (15 ounce) can stewed tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1 egg
1 (12 ounce) carton small curd cottage cheese
1 (12 ounce) bag shredded cheddar cheese
8 (8 inch) corn tortillas, torn into 3 inch pieces
1 cup shredded cheddar cheese

Preparation

In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
In a small bowl, combine the egg and cottage cheese.
Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
Cover and bake at 325 degrees for 25 minutes.
Uncover and bake an additional 10 minutes.