BEEF ENCHILADA LASAGNA CASSEROLE

Beef enchilada lasagna casserole image

Provided by Marie Everson

Time 1h15m

Number Of Ingredients 11

1 1/2 lb ground beef
1 medium onion
1 clove garlic, minced
1 14 oz. can(s) stewed tomatoes, undrained
1 10 oz can(s) enchilada sauce
1-2 tsp ground cumin
1 egg
1 1/2 c cottage cheese
3 c mexican blend shredded cheese
8 flour tortillas (8 in.) cut in half
1 c cheese, shredded

Steps:

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes
2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.