mexican lasagna

I'm am constantly on the look-out for casserole recipes that do not include cream-of-something soup in the ingredients. I picked up the recipe for this at the grocery store and decided to give it a try.

It was good, and the kids actually ate it. Bonus. We don't normally eat corn tortillas but I really liked them as the "noodle" layer of the lasagna. The cottage cheese was also good in it. I think next time I may put in more salsa or a can of tomato sauce to make it a bit more saucy. I also put in a can of beans to up the protein and fiber.

Mexican Lasagna

1 lb lean ground beef (I always use at least 93% lean)

1/2 cup chopped onion

1/2 cup chopped green pepper

2 1/2 cups thick'n'chunky salsa

1 can (11 oz.) whole kernel corn, drained

1 tsp chili powder

1 tsp ground cumin

12 corn tortillas (6 inch) divided

1 container (16 oz) cottage cheese (I used fat-free)

1 cup shredded sharp cheddar cheese

1 can (2 1/4 oz) sliced pitted ripe olives, drained (left this off mine)

Instructions:

Preheat oven to 375. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

Layer one third of the meat mixture and one half each of the tortillas and cottage chesse in 13x9-inch baking dish. Trepeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

Bake 30 minutes or until heated through.

Makes: 8 servings