Mexican Tortilla Lasagna
Course: Main Dish
- 1.5 lbs Lean Ground Beef
- 28 oz Canned Diced Tomatoes
- 1 tbsp Salsa (Hot)
- 1 tbsp Taco Seasoning
- 14 oz Kidney or Black Beans, drained and rinsed
- 9 Round Tortilla Shells
- 2 tbsp Bean Dip
- 2 cups Cottage Cheese
- 1 Beated Egg
- 1.5 cups Cheddar, Monterey Jack Cheese
Preheat oven to 350° F (175° C).
Brown beef Frying Pan. Drain excess fat.
Add next 3 ingredients and simmer for 5 minutes. Add beans and set aside.
Line a 9" x 13" (23 cm x 33 cm) casserole dish with 3 tortillas. Add beef mixture and top with 3 more tortillas. Set aside.
Combine Pueblo Bean Dip Mix with cottage cheese and egg. Spoon over lasagna and top with last 3 tortillas.
Sprinkle with cheese and bake for 30 minutes.
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