Mexican Lasagna
Ingrédients
- 1 1/2 lb. ground beef
- 1 1/2 tsp. ground cumin
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. red pepper
- 1 tsp. salt
- 1 tsp. black pepper
- 16 oz. can chopped tomatoes
- 10 to 12 corn tortillas
- 2 c. small curd cottage cheese, drained
- 1 c. Monterey Jack cheese with peppers
- 1 egg
- 1/2 c. grated Cheddar cheese
- 2 c. shredded lettuce
- 1/2 c. chopped tomatoes
- 3 green onions, chopped
- 1/4 c. sliced black olives
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 119kcalCalories
- 5.76gProtéines
- 4.12gGras
- 15.23gGlucides
- 2.06gSucres
- 1.6gFibres
- 0.7gSel
Instructions
1. Brown ground beef; drain.
2. Add cumin, chili powder, garlic powder, salt, peppers and tomatoes.
3. Heat through.
4. Cover bottom and sides of 13 x 9 x 2-inch baking dish with tortillas.
5. Pour beef mixture over tortillas.
6. Place a layer of tortillas over meat mixture and set aside.
7. Combine cottage cheese, Monterey Jack cheese and egg.
8. Pour over tortillas.
9. Bake at 350° for 30 minutes. Remove from oven.
10. Sprinkle with Cheddar cheese, tomatoes, green onions, olives and lettuce.
11. Yields 6 to 8 servings.
