South Of The Border Mexican Lasagna

• 12 corn tortillas
• 1 1/2 lb. ground beef
• 1 1/2 tsp. cumin
• 1 Tbsp. chili powder
• 1/4 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. red pepper
• 1 (16 oz.) can tomatoes, chopped
• 2 c. small curd cottage cheese, drained
• 1 c. shredded Cheddar cheese
• 1 egg, beaten
• 1/2 c. shredded Cheddar cheese
• 2 c. shredded lettuce
• 1/2 c. chopped tomatoes
• 3 green onions, chopped
• 1/4 c. sliced black olives

1. Line bottom and sides of 9 x 13-inch baking pan with 6 tortillas. Brown ground beef in skillet, stirring until crumbly; drain.
2. Add cumin, chili powder, garlic powder, salt, black pepper, red pepper and tomatoes; mix well.
3. Cook until heated through.
4. Spoon into prepared pan.
5. Top with remaining tortillas. Spread with mixture of cottage cheese, 1 cup Cheddar cheese and egg.
6. Bake at 350u0b0 for 30 minutes.
7. Sprinkle diagonal rows of 1/2 cup Cheddar cheese, lettuce, tomatoes, green onions and olives over top.
8. Yields 8 servings.

corn tortillas, ground beef, cumin, chili powder, garlic powder, salt, black pepper, red pepper, tomatoes, cottage cheese, cheddar cheese, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602515 (may not work)