August 19, 2010

Southwestern Lasagna

This recipe is from Norma Hoffman, she got this in 1979 at a Church Pot Luck in Long Beach, California.

1-1/2 lbs. ground chuck
1 medium onion, chopped
1 can (15oz) enchilada sauce
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (2-1/2oz) sliced ripe olives, 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 tortilla(8 inches)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 heat; simmer, for 20 minutes, In a small bowl, combine cottage cheese and egg; set aside. Spread one third of the meat sauce in a greased 13 x 9 x 2 baking dish.

    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 at 350 F. for 20 minutes.
Uncover and bake 10 minutes longer. 6 - 8 servings.

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