Enchilada Lasagna
Makes 12 Servings
1 Pounds Ground Beef
1 Medium Onion, Chopped
1 Garlic Clove, Minced
1 Can (14 Ounces) Stewed Tomatoes, Undrained
1 Can (10 Ounces) Enchilada Sauce
1 to 2 Teaspoons Ground Cumin
1 Egg, Beaten
1 Cups (12 Ounces) 4% Cottage Cheese
3 Cups (12 Ounces) Shredded Mexican Cheese Blend
8 Flour Tortillas (8 Inches), Cut In Half
1 Cup (4 Ounces) Shredded Cheddar Cheese
- In a large 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 13×9-inch 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.
Credit: Taste of Home

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