I whipped up some Mexican Lasagna a few nights ago and it was fantastic! I’ve made similar dishes before, but this time, the flour tortillas were really moist and almost had the texture of normal lasagna noodles. This recipe comes from the Taste of Home magazine.
- 1-1/2 lbs ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 oz) stewed tomatoes, undrained (I ran them through the food processor)
- 1 can (10 oz) enchilada sauce
- 1 to 2 tsp ground cumin
- 1 egg beaten
- 1-1/2 cups (12 oz) 4% cottage cheese
- 3 cups shredded Mexican cheese blend
- 8 flour tortillas (8 in) cut in half
- 1 cup shredded cheddar cheese
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.