Mexican Lasagna

• 1 1/2 lb. ground chuck
• 1/2 Tbsp. cumin
• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1 1/2 c. tomato sauce
• 10 corn tortillas
• 1/2 qt. cottage cheese
• 2 c. Mozzarella cheese, grated
• 1 egg
• 1/4 c. black olives, sliced
• 1/2 c. Cheddar cheese, grated
• 3 c. lettuce, shredded
• 1/2 c. tomatoes, chopped
• 1/2 c. green onions, chopped

1. Brown ground chuck and drain.
2. Add seasonings and tomato to ground chuck and simmer 30 minutes.
3. Spray a 9 x 13-inch cake pan with nonstick coating and cover bottom of cake pan with tortillas. Spread ground chuck mixture over tortillas.
4. Place tortillas on top of ground chuck mixture.
5. Mix cheese and egg; add cottage cheese.
6. Pour mixture over tortillas.
7. Bake at 350u0b0 for 30 to 45 minutes before portioning.
8. Serve with 1/2 cup per serving of olive, lettuce, tomato, cheese and onion mixture.
9. Garnish with 1 tablespoon sour cream and paprika.

ground chuck, cumin, chili powder, garlic powder, black pepper, salt, tomato sauce, corn tortillas, cottage cheese, mozzarella cheese, egg, black olives, cheddar cheese, tomatoes, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294051 (may not work)