Friday, March 5, 2010

Southwest Lasagna

This is a great dish to have when company is coming over...It makes a lot (9x13 pan) and everyone likes it. I even made it for a friend as a freezer meal after she had a baby. This recipe is adapted from Taste of Home Ground Beef 2009 (one of those that you pick up by the grocery checkout).

1 lb ground beef or turkey
1 med. onion, chopped
15 oz enchilada sauce
1 can diced tomato (drained)
1 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 cup 4% cottage cheese, pureed
1 egg
1/2 lb monterey jack shredded cheese
8 (8inch) corn tortilla, halved
1/2 cup shredded cheddar
  • Brown beef and onion. Drain.
  • Stir in enchilada sauce, tomatoes, salt, garlic powder, and pepper. Bring to boil. Reduce heat and simmer uncovered for 20 minutes.
  • Combine cottage cheese and egg. Set aside.
  • Spread 1/3 of meat sauce in a greased 13x9 dish. Top with half the Jack cheese, half the cottage cheese mixture, and half the tortillas.
  • Repeat layers ending with meat sauce. Sprinkle Cheddar on top.
  • Cover and bake at 350* for 20 minutes.
  • Uncover and bake 10 more minutes or until bubbly and cheese is melted.

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