Meals (Enchilada Lasagna)

By chefbobby

Ingredients

• 1 1/2 lb lean (at least 80%) ground beef
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 2 cans (10 oz each) Old El Paso enchilada sauce
• 2 tsp ground cumin
• 1 tsp salt
• 1 egg, beaten
• 1 1/2 cups cottage cheese
• 1 can (4 oz) whole green chiles, drained, chopped
• 12 no-boil lasagna noodles
• 4 cups shredded Mexican cheese blend (16 oz)
• 1 can (14.5 oz) diced tomatoes, drained

Preparation

Step 1

1) Heat oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 7 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.

2) Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.

3) Cover; bake 45 minutes. Uncover; sprinkle with remaining2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.