ENCHILADA LASAGNA

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Enchilada Lasagna image

My family loves this! I've seen many like it. However, this is the one we love the best! Serve it with some "crusty" bread and a salad! Yum!

Provided by Angie Buehler @AngiBme

Categories     Beef

Number Of Ingredients 12

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.

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