ENCHILADA LASAGNA

Enchilada Lasagna image

Provided by Angie Buehler @AngiBme

Categories Beef

Number Of Ingredients 12

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1 1/2 pound(s) ground beef
1 medium onion (chopped)
1 clove(s) garlic (minced)
1 can(s) enchilada sauce (10 ounces)
1 can(s) diced tomatoes, undrained (mexican if available)
1 can(s) diced green chilies
1-2 teaspoon(s) ground cumin
2 - eggs (beaten)
1 small carton of small curd cottage cheese
4 cup(s) shredded mexican cheese blend (more to taste)
8 - flour tortillas (cut in half)
1 can(s) sliced black olives (optional)

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce, green chillies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a medium bowl, combine beaten eggs, cottage cheese and 1 cup of shredded cheese blend. Spread a third of meat sauce into a greased 13"x9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with sliced olives remaining cheese blend.
Cover and bake at 350 degrees for 20 minutes. Uncover, and bake 10 minutes more or until bubbly. Remove from oven and let stand for 15 minutes before cutting.