Southwest Lasagna

• 1 12 lbs lean ground beef
• 1 12 teaspoons ground cumin
• 1 tablespoon chili powder
• 14 teaspoon garlic powder
• 14 teaspoon ground red pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (16 ounce) canchpd tomatoes, drained
• 10 -12 corn tortillas
• 2 cups small curd cottage cheese, well drained
• 1 cup grated monterey jack cheese
• 1 egg
• 12 cup grated chedddar cheese
• 2 cups shredded lettuce
• 12 cup finely chopped tomatoes
• 14 cup sliced black olives
• 3 green onions, chopped

1. Preheat oven to 350F.
2. In a large skillet brown ground beef and drain.
3. To meat, add cumin and next 6 ingredients; heat throughly.
4. Cover the bottom and the sides of a 9x13 inch greased baking dish with part of the tortillas.
5. Pour in beef mixture, and layer top with remaining tortillas.
6. In separate bowl, combine cottage cheese, Monterey Jack and egg; Pour over second tortilla layer.
7. Bake for 30 minutes.
8. Make a diagonal strip across the center of the casserole with the grated Cheddar cheese.
9. Working from the cheese to outer corners, make diagonal strips of lettuce, tomatoes, olives and end in corners with chopped green onions.

lean ground beef, ground cumin, chili powder, garlic, ground red pepper, salt, black pepper, canchpd tomatoes, corn tortillas, cottage cheese, grated monterey, egg, chedddar cheese, shredded lettuce, tomatoes, black olives, green onions

Taken from www.food.com/recipe/southwest-lasagna-40273 (may not work)