Monday, January 16, 2017

Enchilada Lasagna



  • 1 1/2 lbs. lean ground beef
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 can stewed tomatoes (14 oz.)
  • 1 can red enchilada sauce (10 oz.)
  • 1 1/2 tsp. cumin
  • 1 egg, beaten
  • 1 1/2 cups cottage cheese
  • 3 cups shredded cheese (I used sharp cheddar)
  • 4 flour tortillas, cut in half


How to Make It

  • Brown beef with onion and garlic. Add tomatoes, enchilada sauce and cumin. Bring to a boil and then turn down to low and simmer for 20 minutes. In a separate bowl, combine egg and cottage cheese. In a 9X13 pan, spread 1/2 of the meat sauce. Layer with 1/2 of cheese, 1/2 of tortillas and 1/2 of cottage cheese. Repeat layers and sprinkle with a little more cheese. Bake at 350 for 15 minutes covered with foil and 15 minutes uncovered.
  • A couple of our kids didn't like the tomato chunks, so next time I might try tomato sauce or tomato soup in the meat mixture.
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