Baked Mexican Lasagna

• 1-1/2 pounds ground beef
• 1-1/2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 10 to 12 corn tortillas
• 2 cups small curd 4% cottage cheese, drained
• 1 cup shredded pepper jack cheese
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 2 cups shredded lettuce
• 1/2 cup chopped tomatoes
• 3 green onions, chopped
• 1/4 cup sliced ripe olives

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cumin, chili powder, garlic powder, cayenne, salt, pepper and tomatoes; heat through. Cover bottom and sides of a greased 13x9-in. baking dish with tortillas.
2. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas.
3. Bake at 350u0b0 for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.

ground beef, ground cumin, chili powder, garlic, cayenne pepper, salt, pepper, tomatoes, corn tortillas, curd, pepper, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, olives

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