Enchilada Lasagna

Just so you know my family does not eat casseroles unless it is Italian Lasagna, and they loved this one.  It is super yummy and received 2 thumbs up.  I found it in a Taste of Home magazine and it was submitted by Charlene Griffin in Minocqua, WI.  All I can say is that lady knows good food.

Enchilada Lasagna

Serves 12

1- ½ lbs of ground beef

1  medium onion, diced

1  garlic clove, minced

1  can (14- ½ oz) stewed tomatoes, undrained

1  can (10 oz) enchilada sauce

1 to 2 teaspoons ground cumin

1  egg beaten

1- ½ cups (12 oz) 4% cottage cheese

3  cups (12 oz) shredded Mexican cheese blend

8  flour tortillas (8-in) cut in half

1  cup (4 oz) shredded cheddar cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pin; drain.  Stir in the tomatoes, enchilada sauce and cumin.  Bring to a boil reduce heat and 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-in x 9-in 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 350 degrees for 20 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand 15 minutes before cutting.