Tex-Mex Lasagna

Name: Tex-Mex Lasagna
Ingredients: 1 1/2 lbs lean ground beef; 1 onion, chopped; 1 teaspoon minced garlic; 1 (15 ounce) can enchilada sauce; 1 (15 ounce) can stewed tomatoes; 1 teaspoon cumin; 1/4 teaspoon salt; 1 egg; 1 (12 ounce) carton small curd cottage cheese; 1 (12 ounce) bag shredded cheddar cheese; 8 (8 inch) corn tortillas, torn into 3 inch pieces; 1 cup shredded cheddar cheese

12 ingredients

8 steps

Ingredients

1 1/2 lbs lean ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can enchilada sauce
1 (15 ounce) can stewed tomatoes
1 teaspoon cumin
1/4 teaspoon salt
1 egg
1 (12 ounce) carton small curd cottage cheese
1 (12 ounce) bag shredded cheddar cheese
8 (8 inch) corn tortillas, torn into 3 inch pieces
1 cup shredded cheddar cheese

Directions

1

In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
2

Stir in enchilada sauce, tomatoes, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
3

In a small bowl, combine the egg and cottage cheese.
4

Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
5

Top with half of the 4-cheese blend, tortillas and cottage cheese mixture. Repeat layers.
6

Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
7

Cover and bake at 325 degrees for 25 minutes.
8

Uncover and bake an additional 10 minutes.