Southwestern Lasagna

Name: Southwestern Lasagna
Ingredients: 1 -1 12 lb ground chuck; 1 medium onion, chopped; 1 (15 ounce) can enchilada sauce; 1 (15 ounce) can diced tomatoes; 1 (2 1/4 ounce) can sliced ripe olives (drained); 1 teaspoon salt; 14 teaspoon garlic powder; 14 teaspoon pepper; 1 cup small curd cottage cheese; 1 egg; 8 flour tortillas or 8 corn tortillas, halved; 1 lb monterey jack cheese, sliced; 12 cup cheddar cheese

13 ingredients

9 steps

Ingredients

1 -1 12 lb ground chuck
1 medium onion, chopped
1 (15 ounce) can enchilada sauce
1 (15 ounce) can diced tomatoes
1 (2 1/4 ounce) can sliced ripe olives (drained)
1 teaspoon salt
14 teaspoon garlic powder
14 teaspoon pepper
1 cup small curd cottage cheese
1 egg
8 flour tortillas or 8 corn tortillas, halved
1 lb monterey jack cheese, sliced
12 cup cheddar cheese

Directions

1

Preheat oven to 350 degrees.
2

In a large skillet, brown ground chuck and chopped onion, drain well.
3

Stir in enchilada sauce, diced tomatoes (with juice), olives, salt, garlic powder, pepper; bring to a boil, reduce heat and simmer uncovered for 20 minutes.
4

In a small bowl, combine cottage cheese and egg, set aside.
5

Spread 1/3 of meat sauce in greased or sprayed 9x13 baking dish, top with 1/4 Monterey Jack, 1/2 of cottage cheese mixture and 4 halved tortillas.
6

Repeat layers and end with last 1/3 of meat sauce.
7

Sprinkle with cheddar cheese.
8

Cover with foil and bake at 350 degrees for 20 minutes, uncover and bake another 10 minutes.
9

Enjoy!