BEEF ENCHILADA LASAGNA CASSEROLE

BEEF ENCHILADA LASAGNA CASSEROLE image

Yield serves 12

Number Of Ingredients 11

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1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 egg, beaten
1-1/2 cups (12 ounces) 4% cottage cheese
3 cups (12 ounces) shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup (4 ounces) shredded cheddar cheese

Steps:

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. 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 Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.