Mexican Lasagna

• 1 1/2 lb. ground chuck
• 1 pkg. taco seasoning mix
• 10 to 12 corn or flour tortillas
• 2 c. low-fat Ricotta cheese or low-fat cottage cheese, drained
• 1 c. Monterey Jack cheese with peppers
• 1 egg
• 1/2 c. grated Cheddar cheese
• 2 c. shredded lettuce
• 1/2 c. chopped tomatoes
• 1/4 c. sliced black olives

1. Brown meat; drain thoroughly.
2. Add taco mix and heat through. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas.
3. Pour beef mixture over tortillas.
4. Place a layer of tortillas over meat mixture and set aside.
5. Combine Ricotta or cottage cheese, Monterey Jack cheese and egg.
6. Pour over tortillas.
7. Bake at 350u0b0 for 30 minutes.
8. Remove from oven and sprinkle with lettuce, tomatoes, olives and Cheddar cheese.
9. Cut into lasagna size squares and serve.

ground chuck, taco seasoning mix, corn, lowfat ricotta cheese, peppers, egg, cheddar cheese, shredded lettuce, tomatoes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=403292 (may not work)