Mexican Tortilla Lasagna
Ingredients
- 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
Instructions
- 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.
Master Brad...ya, that flying dog held me captive forever, in the end the eggs never hatched. Grrrr
I had totally forgotten about this, my Portuguese dogs are still in therapy.
Try is with a couple of sprigs of tarragon while you're making the sauce, not too much just enough to…
Looks good
Good catch...I forgot to add the good stuff. Butter. :)