Beef Enchilada Lasagna Casserole

• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1 large egg, beaten
• 1-1/2 cups 4% cottage cheese
• 3 cups shredded Mexican cheese blend
• 8 flour tortillas (8 inches), cut in half
• 1 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
3. Cover and bake at 350u0b0 for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

ground beef, onion, garlic, tomatoes, enchilada sauce, ground cumin, egg, cottage cheese, flour tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-enchilada-lasagna-casserole/ (may not work)