Mexican Lasagna casserole recipe

When you are in the mood for a Mexican style dinner but want the convenience of a casserole, the solution is Mexican lasagna. Corn tortillas are used to create the layers instead of noodles and the spices are Mexican oriented instead of Italian. The recipe specifies Cheddar cheese, but Monterey Jack cheese would serve as a nice alternative.

Recipe ingredients:

12 6-inch corn tortillas

1-1/2 pounds ground beef

1 16-ounce can whole tomatoes

1-1/2 teaspoons cumin

1 teaspoon salt

1 Tablespoon chili powder

1 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon red pepper

2 cups cottage cheese

1-1/2 cups shredded Cheddar cheese

1 egg

2 cups shredded ice berg lettuce

1/2 cup chopped tomato

1/4 cup sliced black olives

3 green onions, chopped

1 avocado

This casserole requires a 13 x 9 inch baking pan. Line the pan with 6 of the corn tortillas while you start to brown the ground beef in a large skillet. Once the beef is brown and crumbling, drain the grease and add the can of tomatoes, juice and all. Also add to the skillet the spices (cumin, salt, chili pepper, black pepper, garlic powder, and red pepper). Cook and stir until every thing is hot and bubbly. Shut off heat. Spread the meat sauce over the tortillas in the baking pan. Make a new layer with the rest of the tortillas.

In a medium bowl, beat the egg and stir in the cottage cheese and 1 cup of the shredded cheese. Spread the cheese mixture over the top of the casserole. Cover with foil and bake at 350 degrees F for 15 minutes. Then remove the foil and bake for another 15 minutes. When you take the casserole out of the oven, top it with rows made with the remaining cheese, shredded lettuce, black olives, tomatoes, and chopped green onions. Skin and pit the avocado, slice it thinly and arrange slices over the whole casserole.

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