Mexican Lasagne
(Runnels County)


1 1/2 pounds ground beef
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste
16-ounce can chopped tomatoes
10 to 12 corn tortillas
2 cups drained small curd cottage cheese
1 cup grated Monterey Jack cheese with peppers
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 tomatoes; heat through. Cover bottom and sides of 13" x 9" x 2" baking dish with half of the tortillas. Pour beef mixture over tortillas; place a second layer of tortillas over meat mixture and 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.

Yield: 10 servings.

4H Recipe Index