Title: Mexican Lasagna
Categories: Tex-mex, Casseroles, Beef
Yield: 6 Servings

MCLAUGHLIN TGJX44B
12 oz Ground beef; cooked
Turkey
1 ts Seasoned salt
2 tb Taco seasoning mix
1 c Rotel tomatoes
1 c Chopped tomatoes
1 1/2 c Tomato sauce
1 c Cottage cheese
3 lg Eggs
12 6" corn tortillas;
-(quartered)
6 oz Monterey Jack Cheese

Cook meat; salt, taco seasoning, tomatoes, rotel and sauce. Simmer. Combine
cottage cheese and eggs. May run through blender. In bottom of 9 x 13 pan
sprayed with Pam place 1/2 meat mixture, top with 1/2 tortillas, 1/2
cottage cheese. Top with 1/2 MJ cheese. Repeat layers Bake at 350 degrees
for 25 minutes. This is geared towards WW - 1 portion = 4 oz protein (1/2
egg, 1/2 cheese); 1 vegetable; 2 bread This recipe is really "HOT" - since
we don't care for the really "HOT" - here is how I alter it to our taste.

Omit 1 cup Rotel; use 2 cups chopped tomatoes; reduce tomato sauce to 1 cup
and add 1/2 cup mild Pace's Picante sauce. Same "counts" apply, much less
spicy. I have taken this to several "Pot luck" suppers and never have any
left overs - also take several copies of the recipe since I always get lots
of requests.

Use more MJ cheese if you're not concerned about calorie counting. ENJOY!
Formatted by Elaine Radis
Posted to EAT-L Digest 8 October 96

Date: Wed, 9 Oct 1996 03:46:31 -0500

From: LD Goss