Southwestern Lasagna

• 1 -1 12 lb ground chuck
• 1 medium onion, chopped
• 1 (15 ounce) can enchilada sauce
• 1 (15 ounce) can diced tomatoes
• 1 (2 1/4 ounce) can sliced ripe olives (drained)
• 1 teaspoon salt
• 14 teaspoon garlic powder
• 14 teaspoon pepper
• 1 cup small curd cottage cheese
• 1 egg
• 8 flour tortillas or 8 corn tortillas, halved
• 1 lb monterey jack cheese, sliced
• 12 cup cheddar cheese

1. Preheat oven to 350 degrees.
2. In a large skillet, brown ground chuck and chopped onion, drain well.
3. Stir in enchilada sauce, diced tomatoes (with juice), olives, salt, garlic powder, pepper; bring to a boil, reduce heat and simmer uncovered for 20 minutes.
4. In a small bowl, combine cottage cheese and egg, set aside.
5. Spread 1/3 of meat sauce in greased or sprayed 9x13 baking dish, top with 1/4 Monterey Jack, 1/2 of cottage cheese mixture and 4 halved tortillas.
6. Repeat layers and end with last 1/3 of meat sauce.
7. Sprinkle with cheddar cheese.
8. Cover with foil and bake at 350 degrees for 20 minutes, uncover and bake another 10 minutes.
9. Enjoy!

ground chuck, onion, enchilada sauce, tomatoes, olives, salt, garlic, pepper, cottage cheese, egg, flour tortillas, cheese, cheddar cheese

Taken from www.food.com/recipe/southwestern-lasagna-254090 (may not work)