southwestern lasagna
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.
prep time
30 Min
cook time
30 Min
method
---
yield
6 to 8
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 (15 oz.) can enchilada sauce
- 1 (14 oz.) can diced tomatoes, undrained
- 1 (2 oz.) can sliced ripe olives, drained
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup cottage cheese
- 1 - egg, beaten
- 1 pound monterey jack cheese, thinly sliced
- 8 - (8-inch) corn tortillas (i used flour tortillas), halved
- 1/2 cup shredded cheddar cheese
- 1 can kidney beans or black beans* (see my notes)
How To Make southwestern lasagna
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Step 1Preheat oven to 350 F.
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Step 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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Step 3Reduce heat; simmer, uncovered for 20 minutes.
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Step 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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Step 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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