Ingredients
- 2 lbs. ground beef
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1 28 oz can tomato sauce
- 2 Tbs. chili powder 1 tsp. sugar
- 1 Tb. salt
- 1 4oz can diced green chiles
- 1 corn tortillas
- Vegetable oil
- 2 cups cottage cheese 1 egg
- 8 oz. Monterey Jack cheese 8 oz Cheddar cheese
- Toppings: (optional)
- 1/2 cup chopped scallions
- 1/2 cup sour cream
- 1/2 cup sliced black olives
Preparation
Step 1
In a heavy skillet, brown meat over medium high heat, stir to break up lumps. Drain fat and add onion, saute 5 minutes and add garlic, saute 1 minute longer.
Sprinkle chili powder over meat and onions and mix well. Add tomato sauce, sugar, salt and chiles. Simmer uncovered for 15 minutes.
While mixture simmers, heat oven to 350 degrees. Oil a 13x9 inch baking dish. In a small skillet, heat 2 tablespoons of oil and soften tortillas by placing them one by one in the hot oi1 until soft and pliable. Beat together cottage cheese and egg, set aside.
Place a third of the meat mixture in the prepared baking dish. Top with a layer of half the Monterey Jack cheese. Spoon on half the cottage cheese and cover with half the tortillas.
Repeat the process, ending with the meat mixture on top. Cover with grated Cheddar cheese and bake for 30 minutes or until cheese is bubbly.
Allow lasagna to stand at room temperature for at least 5 minutes before cutting into squares. Place toppings aside to be served separately or garnish lasagna with them.