Enchilada Lasagna

Mexican style food.

Mmmm, Mmmm, Mmm, Mmm, Mmm.

When we get together as a family we always have "Mexican Night."

It always consists of far too much food,

and most certainly includes tacos and enchiladas.

When my Dad was here in February we found

a quaint (to say the least) authentic

Mexican restaurant/grocery store.

We went multiple times while he was here and he made

me promise I would go even after he left. I've been a few times,

but it's not quite the same as when he went with me.

*******************

I found this recipe in the latest "Taste of Home" magazine and decided to try it.

I changed a few things, which I will note - but nothing that really changed the idea of the recipe.

Enchilada Lasagna:

1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can refried beans
(the recipe called for a can of tomatoes, but I didn't have one so I substituted the beans)
1 can (10 oz) enchilada sauce, or a package prepared
2 t. ground cumin
1 egg, beaten
1 - 16 oz. container cottage cheese
3 cups shredded Mexican blend cheese
10 (8 in) flour tortillas, cut in half
1 c. shredded cheddar cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain if necessary. Stir in the beans (or tomatoes if you prefer), enchilada sauce and cumin. Bring to a boil. Reduce heat and simmer for 20 minutes.

In a small bowl combine the beaten egg and cottage cheese. Set aside.

Place 1/3 of the meat mixture in the bottom of the 9x13 inch pan that has been sprayed with cooking spray, proceed to layer 1/2 of the tortilla's on top of meat, then the cheese mixture. Next, more meat & tortillas. Finish it off with meat on top.
Sprinkle with cheddar cheese.

Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Serve with shredded lettuce, tomatoes, guacamole, sour cream, onions and cilantro.

Bon Appetit!