Mexican Lasagna

By dette

Ingredients

• lb. ground beef
• 1/2 c. onion, chopped
• 1/2 c. green pepper, chopped
• 2-1/2 c. chunky salsa
• 11-oz. can sweet corn and diced peppers, drained
• 1 t. chili powder
• 1 t. ground cumin
• 10 6-inch corn tortillas, divided
• 16-oz. container cottage cheese
• 1 c. shredded Mexican-blend or Cheddar cheese
• Optional: sliced black olives, sliced green onions

Preparation

Step 1

In a skillet over medium heat, brown beef; drain. Add onion and green pepper; cook until almost tender. Stir in salsa, corn, chili powder and cumin. In a greased 13"x9" baking pan, layer one-third of beef mixture, half of tortillas and half of cottage cheese. Repeat layers, ending with beef mixture. Top with cheese; add olives and green onions, if desired. Bake, uncovered, at 375 degrees for 30 minutes, until hot and bubbly. Makes 8 servings