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Monday, August 22, 2011 Mexican lasagna

Mexican Lasagna

1 Lb. ground beef
½ onion chopped
1 jar spaghetti sauce 24-26 oz.
16 oz. Cottage cheese
1 egg
½ pound grated Mozzarella cheese
½ pound grated cheddar cheese
½ cup parmesan cheese
1 package flour tortilla shells

Brown hamburger and onion in a pan and drain well.
Combine with the spaghetti sauce. In large bowl
 combine beaten egg, and all the cheeses. Save a 
little of the Mozzarella and cheddar for the topping.
Put a layer of the tortilla shells in a 9x13 pan. Tear
 them to fill in all the spaces. Then add a layer of sauce
 and a layer of cheese. Repeat several times ending
with the sauce and a topping of the grated cheese. 
Bake 30 minutes at 350 degrees. Serve hot. On your
 individual plates top with lettuce, tomatoes, sour cream
 and chopped olives as desired.

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