Thursday, May 25, 2006

Mexican Lasagna

1 pkg. whole wheat tortillas
1 lb. ground beef
1 (17 oz.) can whole kernel corn, drained
1 c. salsa
1 (15 oz.) can tomato sauce
1 pkg. taco seasoning mix.
1 (16 oz.) carton cottage cheese
2 eggs
1 tsp. oregano
1.5 c. shredded cheddar/monterey jack cheese blend

Remove tortillas from refrigerator. Heat oven to 375*.
brown meat.
Add corn, salsa, tomato sauce and taco seasoning mix.
Simmer, stirring frequently for :05.
In a separate bowl combine cottage cheese, eggs, and oregano.
Line bottom of greased 13" x 9" casserole dish with 5 (or less, depending on the size) tortillas, overlapping edges.
Top with 1/2 meat mixture.
Spoon all the cottage cheese mixture over the meat.
Arrange 5 tortillas over the cheese mixture.
Spread the rest of the meat mixture over it all and top with the shredded cheese.
Bake for :30 minutes or until the cheese melts. Let stand for :10 before cutting and serving.

This recipe is from a card in an Azteca brand flour tortilla bag.


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