Enchilada Lasagna

By tbarg

TOH

Ingredients

• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can stewed tomatoes, undrained
• 1 can enchilada sauce
• 1-2 tsp ground cumin
• 1 egg, beaten
• 1 1/2 cups cottage cheese
• 3 cups shredded Mexican cheese blend
• 8 flour tortillas, cut in half
• 1 cup shredded cheddar cheese

Preparation

Step 1

In a lg 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 9x13 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 350F for 20 minutes. Uncover, bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.