Mexican Lasagna

• 1 1/2 lb. ground beef
• 1 1/2 tsp. ground cumin
• 1 Tbsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. red pepper or less
• 1 tsp. black pepper
• 1 tsp. salt
• 2 c. canned tomatoes, chopped
• 10 to 12 corn tortillas
• 2 c. small curd cottage cheese, drained
• 1 c. grated Monterey Jack cheese with peppers
• 1 egg
• 1/2 c. grated Cheddar cheese
• 2 c. shredded lettuce
• 1/2 c. chopped fresh tomatoes
• 3 green onions, chopped
• 1/4 c. sliced black olives
• 2 recipes cornmeal pastry for a 9-inch 2-crust pie
• 1 c. sugar
• 1/3 c. flour
• 1/4 tsp. salt
• 1/4 tsp. ground cloves
• 1/2 tsp. cinnamon
• 1/8 tsp. ground red pepper
• 6 large green tomatoes, sliced 1/4-inch thick (do not use stem end)
• 1/2 c. golden raisins
• 2 Tbsp. cider vinegar
• 3 Tbsp. butter

1. Preheat the
2. oven to 425u0b0.
3. Roll out half the dough and fit it into
4. a
5. 9-inch
6. pie pan.
7. Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface. Cover with waxed paper to avoid drying out.

ground beef, ground cumin, chili powder, garlic powder, red pepper, black pepper, salt, tomatoes, corn tortillas, cottage cheese, grated monterey, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, black olives, cornmeal pastry, sugar, flour, salt, ground cloves, cinnamon, ground red pepper, green tomatoes, golden raisins, cider vinegar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760754 (may not work)