Mexican lasagna

• 1 lb lean ground beef
• 12 cup chopped onion
• 12 cup chopped green pepper
• 2 12 cups chunky salsa
• 1 (11 ounce) can whole kernel corn, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 12 corn tortillas, divided
• 1 (16 ounce) container cottage cheese
• 1 cup sharp cheddar cheese, shredded
• 1 (2 1/4 ounce) cansliced olives, drained

1. Preheat oven to 350 degrees.
2. Brown meat in skillet;drain.
3. Return meat to skillet.
4. Add onions & peppers; cook until crisp-tender, stirring occasionally.
5. Add salsa, corn & seasonings; mix well.
6. In a 9x13 baking pan, layer 1/3 of the meat mixture, 1/2 of the tortillas & 1/2 of the cottage cheese.
7. Repeat layers, ending with remaining meat sauce.
8. Sprinkle top with cheddar cheese & olives.
9. Bake 30 minutes or until heated through.

lean ground beef, onion, green pepper, chunky salsa, whole kernel corn, chili powder, ground cumin, corn tortillas, cottage cheese, cheddar cheese, olives

Taken from www.food.com/recipe/mexican-lasagna-215805 (may not work)