southwestern lasagna
(1 rating)
A recipe for Southwestern Lasanga that I found on a Taste of Home recipe card. The original recipe didn't call for it, but I added a can of kidney beans; black beans could also be used.
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(1 rating)
yield
6 to 8
prep time
30 Min
cook time
30 Min
Ingredients For southwestern lasagna
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2 lbground beef
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1 mdonion, chopped
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1 (15 oz.) canenchilada sauce
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1 (14 oz.) candiced tomatoes, undrained
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1 (2 oz.) cansliced ripe olives, drained
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1 tspsalt
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1/4 tspgarlic powder
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1/4 tsppepper
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1 ccottage cheese
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1egg, beaten
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1 lbmonterey jack cheese, thinly sliced
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8(8-inch) corn tortillas (i used flour tortillas), halved
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1/2 cshredded cheddar cheese
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1 cankidney beans or black beans* (see my notes)
How To Make southwestern lasagna
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1Preheat oven to 350 F.
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2In a large skillet, brown beef and onion until meat is no longer pink and drain; stir in the enchilada sauce, tomatoes, olives, kidney or black beans (if using), salt, garlic powder and pepper; bring to a boil.
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3Reduce heat; simmer, uncovered for 20 minutes.
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4In a small bowl, combine Cottage cheese and egg and set aside; spread one-third of the meat sauce in a greased 13 X 9-inch baking dish.
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5Top with half the Monterey Jack cheese, half the Cottage cheese mixture and half the tortillas; repeat layers, ending with meat sauce; sprinkle with Cheddar cheese; cover and bake in preheated oven for 20 minutes; uncover and bake 10 minutes longer or until bubbly and cheese is melted.
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