SOUTHWESTERN LASAGNA
A recipe for Southwestern Lasanga that I found on a Taste of Home recipe card. The original recipe didn't call for it, but I added a can of kidney beans; black beans could also be used.
Provided by Kimberly Kay
Categories Beef
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 F.
- 2. In a large skillet, brown beef and onion until meat is no longer pink and drain; stir in the enchilada sauce, tomatoes, olives, kidney or black beans (if using), salt, garlic powder and pepper; bring to a boil.
- 3. Reduce heat; simmer, uncovered for 20 minutes.
- 4. In a small bowl, combine Cottage cheese and egg and set aside; spread one-third of the meat sauce in a greased 13 X 9-inch baking dish.
- 5. Top with half the Monterey Jack cheese, half the Cottage cheese mixture and half the tortillas; repeat layers, ending with meat sauce; sprinkle with Cheddar cheese; cover and bake in preheated oven for 20 minutes; uncover and bake 10 minutes longer or until bubbly and cheese is melted.
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