BAKED MEXICAN LASAGNA

Baked Mexican Lasagna image

This recipe is simple enough for a young cook-such as my 12-year-old daughter-but it'll satisfy the heartiest appetites. And Mexican Lasagna looks as great as it tastes. This south-of-the-border-style casserole is a family favorite in our Southern home-give it a try!

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 can (14-1/2 ounces) diced tomatoes, drained
10 to 12 corn tortillas
2 cups small curd 4% cottage cheese, drained
1 cup shredded pepper jack cheese
1 large egg
1/2 cup shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced ripe olives

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cumin, chili powder, garlic powder, cayenne, salt, pepper and tomatoes; heat through. Cover bottom and sides of a greased 13x9-in. baking dish with tortillas. , Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. , Bake at 350° for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.

Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 785mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 30g protein.