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
• 1 tsp. salt
• 1 tsp. black pepper
• 16 oz. can chopped tomatoes
• 10 to 12 corn tortillas
• 2 c. small curd cottage cheese, drained
• 1 c. Monterey Jack cheese with peppers
• 1 egg
• 1/2 c. grated 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, salt, peppers and tomatoes.
3. Heat through.
4. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas.
5. Pour beef mixture over tortillas.
6. Place a layer of tortillas over meat mixture and set aside.
7. Combine cottage cheese, Monterey Jack cheese and egg.
8. Pour over tortillas.
9. Bake at 350u0b0 for 30 minutes. Remove from oven.
10. Sprinkle with Cheddar cheese, tomatoes, green onions, olives and lettuce.
11. Yields 6 to 8 servings.

ground beef, ground cumin, chili powder, garlic powder, red pepper, salt, black pepper, tomatoes, corn tortillas, cottage cheese, peppers, egg, cheddar cheese, shredded lettuce, tomatoes, green onions, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250314 (may not work)