Tex-Mex Lasagna

• 1 lb. ground beef
• 1 can Rotel (Use hot for extra spice)
• 1 package of taco seasoning mix
• 1.5 cups cream-style cottage cheese
• 3 cups shredded cheddar cheese
• 2 eggs, slightly beaten
• 12 (6-inch) flour or corn tortillas

1. Preheat oven to 350 degrees. In large skillet, brown ground beef; drain. Stir in Rotel and taco seasoning. Reduce heat and simmer, uncovered for 5 minutes.
2. In medium bown, combine beaten eggs, cottage cheese, and 1.5 cups of cheddar cheese. Set aside.
3. Overlap 3 tortillas in bottom of greased (pam) 8 X 12 inch baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas.
4. Bake, covered, at 350 degrees for 45 minutes or until cheese mixture is set. Top with remaining Cheddar cheese. Bake, uncovered, 5 minutes. Let stand 5 minutes before serving.

ground beef, taco, creamstyle, cheddar cheese, eggs, flour

Taken from www.epicurious.com/recipes/member/views/tex-mex-lasagna-1233977 (may not work)