Mexican Lasagna
- 2 lb. ground beef
- 1/2 c. chopped onion
- 24 oz. picante sauce
- 1 can chili beans with jalapenos (undrained)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 c. cottage cheese
- 1 egg, beaten
- 8 oz. shredded Monterey Jack cheese
- 12 (6-inch) tortillas
- 1/2 c. shredded cheese
- 1/2 c. sliced onion
- 1/2 c. sour cream
- In a large skillet, cook beef and onion until the beef is browned. Drain. Stir in picante sauce, beans, salt and pepper. Set aside. In a small bowl, combine cottage cheese and egg. Spread 1/3 of meat mixture in bottom of one 13 x 9 x 2-inch baking pan. Top with half of Monterey Jack, half of cottage cheese mixture and 6 tortillas. Tear tortillas if necessary to cover cheese. Repeat layers, ending with meat. Sprinkle with Cheddar cheese. Bake at 350u0b0 for 50 minutes; garnish with green onions. Serve with sour cream.
ground beef, onion, picante sauce, chili beans, salt, pepper, cottage cheese, egg, shredded monterey jack cheese, tortillas, shredded cheese, onion, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24723 (may not work)