February 10, 2008

Mexican Lasagna

This is one of the treasures I got at my wedding shower. It has become a favorite in our household and goes well with Mexican or Spanish rice. It is quick to throw together, freezes well and tastes awesome.

Mexican Lasagna
1 lb. ground beef (or ground turkey or shredded chicken)
1 onion
1 cup salsa
15 oz. tomato sauce
1 package taco seasoning
12-16 oz. cottage cheese
2 eggs
1 tsp. oregano
1 1/2 cups shredded cheddar
1 1/2 cups shredded mozzarella
12 corn tortillas

Preheat oven to 375ºF. Brown meat and onion. Stir in salsa, tomato sauce and taco seasoning. Simmer 5 minutes.

In separate bowl, combine cottage cheese, eggs and oregano.

Spray 9 x 13 pan with cooking spray, and line with six tortillas. Top with half the meat mixture. Cover with cottage cheese mixture. Layer six more tortillas, and top with remaining meat mixture. Sprinkle shredded cheese on top.

Bake 25 minutes. Let stand 10 minutes.

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