Southwestern Lasagna

Name: Southwestern Lasagna
Ingredients: 1-1/2 pounds ground beef; 1 medium onion, chopped; 1 can (15 ounces) enchilada sauce; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 1 cup 4% cottage cheese; 1 large egg; 1/2 pound Monterey Jack cheese, thinly sliced; 8 corn tortillas (8 inches), halved; 1/2 cup shredded cheddar cheese

13 ingredients

3 steps

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup 4% cottage cheese
1 large egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inches), halved
1/2 cup shredded cheddar cheese

Directions

1

In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2

In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
3

Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.