Mexican Lasagna
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A italian take on mexican lasagna, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 1/2 lb. ground beef
- 1 pkg. taco seasoning
- 1 (16 oz.) can whole tomatoes
- 1 pkg. large tortillas
- 2 c. small curd cottage cheese
- 1 c. Monterey Jack cheese
- 1/2 c. Cheddar cheese
- 1/2 c. chopped tomatoes
- 3 green onions, chopped
- 1/4 c. black olives
- 1 egg
- 2 c. shredded lettuce
Method
Brown meat and drain.
Add taco seasoning and canned tomatoes. Heat through.
Cover the bottom of a 9 x 13-inch pan with tortillas.
Pour beef mixture over tortillas.
Add another layer of tortillas over beef.
In a small bowl combine cottage cheese, Monterey Jack and egg.
Mix and pour over tortillas.
Bake at 350° for 30 minutes.
Sprinkle top with remaining ingredients.
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