Southwestern Lasagna

Southwestern Lasagna 

Meat Layer:
1.5 pound ground beef
1medium onion, or 1 tbsp dried onion
1 can enchilada sauce
1 [14.5 oz] can diced tomatoes, undrained
1 2oz. can sliced black olives
1 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
Cheese Layer:
2 cups small-curd cottage cheese
1 egg
1/2 lb. Monterey Jack cheese, grated

Noodle layer:
Corn tortillas ***I use 4 inch because that's all I can find locally, but use whatever you have handy
*** in this dish they stand in as the "noodles"
Top with:
1/2 cup shredded cheddar cheese

In large skillet, brown beef and onion;drain. Stir in enchilada sauce and remaining ingredients for meat layer. Bring to boil then simmer for 20 minutes, uncovered.
In small bowl combine cheese layer ingredients.
Spread 1/3 of the meat mixture in a large greased baking dish. Top with 1/2 cheese mixture, then layer of tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.
Cover and bake at 350 for 20 minutes. Uncover and bake additional 10 minutes.

Yield 6-8 servings

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