Enchilada Lasagna

Name: Enchilada Lasagna
Ingredients: 1 12 lbs ground beef; 1 medium onion, chopped; 1 garlic clove, minced; 1 (14 1/2 ounce) can stewed tomatoes, undrained; 1 (10 ounce) can enchilada sauce; 1 -2 teaspoon cumin; 1 egg, beaten; 2 cups cottage cheese; 3 cups Mexican blend cheese (I use more); 8 flour tortillas, cut in half (8-inch); 2 cups shredded cheddar cheese

11 ingredients

1 steps

Ingredients

1 12 lbs ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 -2 teaspoon cumin
1 egg, beaten
2 cups cottage cheese
3 cups Mexican blend cheese (I use more)
8 flour tortillas, cut in half (8-inch)
2 cups shredded cheddar cheese

Directions

1

["In a large skillet, cook beef, onion and garlic over medium heat.", "Drain fat.", "Add tomatoes, enchildad sauce, and cumin.", "Bring to a boil.", "Reduce heat and simmer, uncovered, for 20 minutes.", "In a small bowl, combine egg and cottage cheese; set aside.", "Spread a third of the meat mixture into a greased 9\" x 13\"" baking dish.""