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Enchilada Lasagna

Course Entrée

Ingredients

  • 1-1/2 lbs. lean ground beef
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1- 14.5 oz. can Mexican-style tomatoes undrained
  • 1-2 t. ground cumin
  • 1 egg beaten
  • 1-1/2 c. low fat cottage cheese
  • 3 c. shredded Mexican blend cheese
  • 8 (8-inch) flour tortillas cut in half
  • 1 c. Cheddar cheese shredded
  • 1 10 oz. enchilada sauce

Instructions

  • In a skillet, cook the ground beef, onion and garlic; drain.
  • Stir in tomatoes, enchilada sauce and cumin and bring to a boil.
  • Reduce heat; simmer uncovered for 20 minutes.
  • In a bowl, combine egg and cottage cheese; set aside.
  • Using cooking spray, spray a 9x13-inch foil pan.
  • Spread one-third of meat mixture in pan. Layer with half of the Mexican blend cheese, tortillas, cottage cheese mixture and meat sauce. Repeat layers. Sprinkle with cheddar cheese.
  • Cover and freeze for up to three months.
  • Thaw and bake covered at 350 degrees for 25 minutes.
  • Uncover and bake 10 minutes or until bubbly.
  • Let stand 10 minutes before cutting.
  • Serve with freshly chopped cilantro, tomatoes and green onions, if desired.