Name: Mexican Lasagna #1
Ingredients: 1 1/2 lb Ground beef; 1 md Onion; chopped; 1 cn (1-lb) tomatoes; with juice; 1 cn (10-oz) enchilada sauce; 1 cn (2.25-oz) ripe olives; sliced; 1 ts Salt; 1/4 ts Garlic powder; 1 pk (8-oz) frozen tortillas; 1 c Cottage cheese; 1 Egg; 1/2 lb Monterey Jack or Mozzarella cheese; sliced; 1/2 lb Cheddar cheese; grated; 1/4 ts Pepper

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Mexican	Meat	8	Servings

INGREDIENTS

1 1/2	lb	Ground beef
1	md	Onion; chopped
1	cn	(1-lb) tomatoes; with juice
1	cn	(10-oz) enchilada sauce
1	cn	(2.25-oz) ripe olives; sliced
1	ts	Salt
1/4	ts	Garlic powder
1	pk	(8-oz) frozen tortillas
1	c	Cottage cheese
1		Egg
1/2	lb	Monterey Jack or Mozzarella cheese; sliced
1/2	lb	Cheddar cheese; grated
1/4	ts	Pepper

INSTRUCTIONS

Brown beef & onion in large pan. Drain. Add tomatoes, enchilada sauce,
olives, salt, garlic powder & pepper. Cut tortillas in half. Beat cottage
cheese with egg. Spread 1/3 meat sauce in large casserole dish. Top with
half the Monterey Jack cheese & half the cottage cheese mixture. Top with
half the tortillas & sprinkle part of the Cheddar cheese on top. Repeat
layers with final portion of meat sauce on top. Sprinkle with remaining
Cheddar cheese. Bake uncovered at 350 for 20-25 minutes.
MRS. N.R. HOSEY
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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