Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 12 lbs ground beef; 1 12 teaspoons ground cumin; 1 tablespoon chili powder; 14 teaspoon garlic powder; 14 teaspoon crushed red pepper flakes; 1 teaspoon salt; 1 teaspoon pepper; 1 (16 ounce) can diced tomatoes, undrained; 10 -12 corn tortillas, fried for a few seconds to soften-drain well on paper towels; 2 cups small curd cottage cheese, drained; 1 cup shredded monterey jack pepper cheese; 1 egg; 12 cup shredded cheddar cheese; 2 cups shredded lettuce; 12 cup chopped fresh tomato; 3 green onions, chopped; 14 cup sliced black olives

17 ingredients

7 steps

Ingredients

1 12 lbs ground beef
1 12 teaspoons ground cumin
1 tablespoon chili powder
14 teaspoon garlic powder
14 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1 (16 ounce) can diced tomatoes, undrained
10 -12 corn tortillas, fried for a few seconds to soften-drain well on paper towels
2 cups small curd cottage cheese, drained
1 cup shredded monterey jack pepper cheese
1 egg
12 cup shredded cheddar cheese
2 cups shredded lettuce
12 cup chopped fresh tomato
3 green onions, chopped
14 cup sliced black olives

Directions

1

In a large skillet, brown beef until cooked through; drain.
2

Add seasonings and tomatoes and heat through.
3

Cover bottom and sides of 13x9x2 baking dish with the some of the tortillas.
4

Pour beef mixture over tortillas; place another layer of tortillas over meat mixture.
5

Combine together the cottage cheese, Monterey Jack, and egg; pour over tortillas.
6

Bake, uncovered, at 350 degrees for 30 minutes.
7

Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, onions and olives diagonally across center of casserole.