Mexican Lasagna

I made this on Monday for our neighbor dinner exchange, and Christine enjoyed the leftovers yesterday and asked for the recipe. It originally came from Annee's roommate Liz Markos. Sorry I don't have any pictures! You'll have to use your imagination.


Mexican Lasagna

1lb ground beef
1 17oz can whole kernel corn, drained
1c + 7 oz salsa
1 7oz can tomato sauce
1 1/2 c shredded cheddar & monterey jack cheese, mixed
1 envelope taco seasoning mix
1 16 oz carton cottage cheese
2 eggs
1 tsp oregano
10 corn tortillas
can sliced black olives for garnish
crushed up tortilla chips for garnish

Brown meat & drain. Add corn, tomato sauce, salsa & taco mix. Simmer, stirring frequently for 5 minutes. In a separate bowl combine cottage cheese, eggs, & oregano. Line bottom of greased 13x9 inch baking dish with 5 tortillas, overlapping edges. Top with half of the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Sprinkle black sliced olives on top. (I also added crunched up tortilla chips.)

Bake @375 for 30 minutes or until cheese melts & casserole bubbles. Let stand 10 minutes before serving. Serve with sour cream, shredded lettuce, black olives (sliced) and additional salsa if desired. (I also added avocados.)