Fiesta Lasagna

• 1 pound ground beef
• 1/4 cup chopped onion
• 1 can (16 ounces) refried beans
• 1 can (16 ounces) mild chili beans, undrained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
• 1 cup salsa
• 1 can (4 ounces) chopped green chiles
• 1 envelope reduced-sodium taco seasoning
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1-1/4 cups shredded Monterey Jack cheese
• 1-1/4 cups shredded part-skim mozzarella cheese
• 3/4 cup 4% cottage cheese
• 1-1/4 cups sour cream, divided
• 9 lasagna noodles, cooked, rinsed and drained

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
2. In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
3. Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
4. Cover and bake at 350u0b0 for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

ground beef, onion, beans, chili beans, tomatoes, salsa, green chiles, taco, oregano, ground cumin, garlic, shredded monterey jack cheese, mozzarella cheese, cottage cheese, sour cream, lasagna noodles

Taken from www.tasteofhome.com/recipes/fiesta-lasagna/ (may not work)