Kitchen Capers

[Old CooT]

Mexican lasagna

1-1/2 pounds of ground beef
1-1/2 teaspoons of ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon of salt, or to taste
1 teaspoon black pepper, or to taste
1 can (16-ounce) tomatoes, chopped
10-12 flour tortillas
2 cups small curd cottage cheese, drained
1-1/2 cups of grated Monterey Jack cheese with peppers
1 egg
1-1/2 cups of grated Cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3-5 green onions
1/4 cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, red pepper, salt, pepper and tomatoes.
Heat through. Cover bottom and sides of a 13-inch x 9-inch x 2-inch baking dish with tortillas.
Pour beef mixture over tortillas, place a layer of tortillas over meat mixture and set aside.
Combine cottage cheese, Monterey Jack cheese and egg. Pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from the oven and let cool off for about 3 minutes.
Then sprinkle rows of green onions, black olives, tomatoes, lettuce and cheese diagonally across center of casserole.

Yields 6-10 servings.
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