Southwestern Lasagna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 (6 inch) corn tortillas
• 1 1/2 lbs ground beef
• 2 tablespoons taco seasoning mix
• 1/2 teaspoon seasoning salt
• 1 (14 1/2 ounce) can diced tomatoes
• 2 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies
• 16 ounces cottage cheese, pureed
• 1 large egg, beaten
• 2 cups shredded colby-monterey jack cheese, divided
• 1/2 cup sliced olive

Recipe

• 1 cut each tortilla into 2 or 3 pieces; set aside.
• 2 brown ground beef in a large skillet until crumbly; drain fat.
• 3 add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
• 4 combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
• 5 in a lightly greased 9x13" baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
• 6 bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
• 7 note: the cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.