Mexican Lasagne

• 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
• 1 tsp. salt or to taste
• 1 tsp. black pepper
• 1 (16 oz.) can tomatoes, chopped
• flour tortilla chips
• 2 c. small curd cottage cheese
• 1 c. grated Monterey Jack cheese
• 1 egg
• 1/2 c. Cheddar cheese
• 2 c. shredded lettuce
• 1/2 c. chopped tomatoes
• 3 green onions, chopped
• 1/4 c. sliced black olives

1. Brown ground beef; drain.
2. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes.
3. Heat through. Cover bottom and sides of 13 x 9-inch baking dish with tortilla chips.
4. Pour beef mixture over tortillas.
5. Place a layer of tortillas over meat mixture and set aside.
6. Combine cottage cheese, Monterey Jack cheese and egg.
7. Pour over tortillas.
8. Bake at 350u0b0 for 30 minutes.
9. Remove from oven.
10. Sprinkle large center row of Cheddar cheese diagonally from corner to opposite corner. On each side of cheese, lay lettuce, then tomatoes, olives and onions.
11. Makes a very decorative casserole.

ground beef, ground cumin, chili powder, garlic powder, red pepper, salt, black pepper, tomatoes, flour tortilla chips, cheese, grated monterey, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956643 (may not work)