Mexican Lasagna

Great with a side of salsa, sour cream, and guacamole. This recipe was kindly shared with me by my mother, Juile Decker.

Ingredients

  • 2 lb ground beef, plant-based meat, ground turkey, or soy crumbles
  • 2 chopped onion
  • 1 tsp minced garlic
  • 2 Tbsp chili powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 4 cup tomato puree or tomato sauce
  • 4 oz diced green chilis
  • ½ cup sliced or chopped black olives
  • 1 Tbsp Salt
  • 12 corn tortillas
  • 2 cup small curd cottage cheese
  • 1 egg, beaten
  • 8 oz shredded Montery Jack cheese
  • 4 oz shredded cheddar cheese

Preparation

  1. 1

    Heat oven to 350 degrees.

  2. 2

    Brown the meat in a skillet; drain.

  3. 3

    Add onion and garlic to the meat and cook until the onion is tender.

  4. 4

    Add the chili powder, cumin, and paprika.

  5. 5

    Stir in the tomato sauce, chiles, olives, and salt. Simmer for 15 minutes.

  6. 6

    Mix the cottage cheese and egg in a small bowl.

  7. 7

    Layer 1/3 of the ground beef mixture, 1/2 of the Monterey Jack cheese, 1/2 of the cottage cheese mixture, and 1/2 of the tortillas in a 9x13 baking dish.

  8. 8

    Top with 1/2 of the remaining ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, remaining tortillas and remaining ground beef mixture.

  9. 9

    Sprinkle with the Cheddar Cheese.

  10. 10

    Bake for 50 minutes.