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Southwestern Lasagna

By: Norma Hoffmaster

"I first tasted this lasagna at a church potluck more than 20 years ago. I asked for the recipe and have made it many times since. It's one of our favorites."

Rate/Review | Read Reviews (28)

Prep Time:
40 Min

Cook Time:
30 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/2 pounds ground beef
1 medium onion, chopped
1 (14.5 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes, undrained
1 (2.25 ounce) can sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup small curd cottage cheese
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 (8 inch) corn tortillas, halved
1/2 cup shredded Cheddar cheese

Directions

In a large skillet, brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 10 minutes longer.