Title: Mexican Lasagna #1
Categories: Meat
Yield: 8 Servings

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

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.