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Enchilada Lasagna




1 1/2 lbs. lean ground beef
1 onion, chopped
1 garlic clove, minced
1 can stewed tomatoes (14 oz.)
1 can red enchilada sauce (10 oz.)
1 1/2 tsp. cumin
1 egg, beaten
1 1/2 cups cottage cheese
3 cups shredded cheese (I used sharp cheddar)
4 flour tortillas, cut in half

How to make it



*Brown beef with onion and garlic.  Add tomatoes, enchilada sauce and cumin.  Bring to a boil and then turn down to low and simmer for 20 minutes.  In a separate bowl, combine egg and cottage cheese.  In a 9X13 pan, spread 1/2 of the meat sauce.  Layer with 1/2 of cheese, 1/2 of tortillas and 1/2 of cottage cheese.  Repeat layers and sprinkle with a little more cheese.  Bake at 350 for 15 minutes covered with foil and 15 minutes uncovered.

*A couple of our kids didn't like the tomato chunks, so next time I might try tomato sauce or tomato soup in the meat mixture.