Recipe: Mexican Lasagne (3)

Ellen, here are three recipes that I think are from Taste of Home or Country Woman. I am hoping you will recognize the one you are looking for

Mexican Lasagne

1 1/2 lbs ground beef
1 medium onion, chopped
1 can enchilada sauce (15 oz)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (2 1/4 oz) sliced olived, drained
1 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 cup small curd cottage cheese
1 egg
1/2 lb Monterey Jack cheese, thinly sliced
8 corn tortillas (8") halved
1/2 cup shredded cheddar cheese

In a large skillet brown beef and onion; drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce head; simmer uncovered for 20 min. In a small bowl, combine cottage cheese and egg; set aside. Spread 1/3 of meat sauce in a greased 13 x 9 x2 in baking dish. Top with hald the Monterey Jack cheese, half the cottage cheese mix and half the tortillas. Repeat layers ending with the meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes longer

MEXICAN LASAGNA

1 1/2 pounds ground beef
1 1/2 tsp ground cumin
1 Tbsp chilli powder
1/4 tsp garlic powder
1/4 tsp red pepper
1 tsp salt or to taste
1 tsp pepper or to taste
1 can (16 oz) tomatoes, chopped
10 to 12 corn tortillas
1 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chilli powder, garlic powder, red pepper, salt, pepper and tomatoes and heat through. Cover bottom and sides of 13 x 9 in baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over beef mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. (Cheddar in the center and a row of lettuce on either side, tomatoes outside of that, then olives and green onions) Yield: 6-8 servings.

Mexican Lasagna

1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
12 dry lasagne noodles
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded pepperjack cheese

1. Preheat oven to 350 degrees F.
2. Saute the ground beef until lightly browned and drain off excess fat.
3. Combine the cooked beef, refried beans, oregano, cumin and garlic powder.
4. Place four of the uncooked lasagna noodles in the bottom of a 13 X 9 inch baking dish. Spread half of the beef mixture over the noodles. Top with four more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa. Pour over all.
5. Cover tightly with foil and bake at 350 degrees F for 1 1/2 hours or until noodles are tender.
6. Combine the sour cream, green onions and olives. Spoon over casserole and top with cheese.
7. Bake uncovered until cheese is melted, about 5-10 minutes. Makes 12 servings.