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Southern Lasagna
1 1/2 pounds ground beef
1 med. onion, chopped
1 15 oz can enchilada sauce
1 14 1/2 oz can diced tomatoes, undrained
1 2 1/4 oz can sliced ripe olives, drained
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup cottage cheese, small curd
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas, halved
1/2 cup shredded cheddar cheese
In a large skillet, brown beef and onion; drain thoroughly. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat and simmer, uncovered, for about 20 minutes. In a small bowl, combine cottage cheese and egg; set aside.
Spread one third of the meat sauce in a greased 13X9X2 inch baking dish. Top with half the Monterey Jack cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer.
Serves: 6 - 8 people
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
