Southwestern Lasagna

1
Kimberly Kay

By
@KimberlyV65

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
30 Min

Ingredients

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  • 2 lb
    ground beef
  • 1 medium
    onion, chopped
  • 1 (15 oz.) can(s)
    enchilada sauce
  • 1 (14 oz.) can(s)
    diced tomatoes, undrained
  • 1 (2 oz.) can(s)
    sliced ripe olives, drained
  • 1 tsp
    salt
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    pepper
  • 1 c
    cottage cheese
  • 1
    egg, beaten
  • 1 lb
    monterey jack cheese, thinly sliced
  • 8
    (8-inch) corn tortillas (i used flour tortillas), halved
  • 1/2 c
    shredded cheddar cheese
  • 1 can(s)
    kidney beans or black beans* (see my notes)

How to Make Southwestern Lasagna

Step-by-Step

  1. Preheat oven to 350 F.
  2. In 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.
  3. Reduce heat; simmer, uncovered for 20 minutes.
  4. In 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.
  5. Top 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.

Printable Recipe Card

About Southwestern Lasagna

Course/Dish: Beef, Pasta




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