Name: Southwest Lasagna
Ingredients: 1 lb lean ground beef; 1 onion, chopped; 2 garlic cloves, chopped; 16 oz can pinto beans, rinsed and drained; 16 oz can diced tomatoes; 4 oz can diced green chiles; 2 tsp ground cumin; ¼ tsp ground pepper; 1 dozen corn tortillas; 16 oz low-fat cottage cheese; 1 cup shredded Monterey Jack cheese; 1 egg; shredded Cheddar cheese (optional); chopped fresh tomato (optional); chopped green onions (optional); sliced black olives (optional); lettuce (optional)

Southwest Lasagna

CategoryMain Dish

Yields1 Serving

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, chopped

16 oz can pinto beans, rinsed and drained

16 oz can diced tomatoes

4 oz can diced green chiles

2 tsp ground cumin

¼ tsp ground pepper

1 dozen corn tortillas

16 oz low-fat cottage cheese

1 cup shredded Monterey Jack cheese

1 egg

shredded Cheddar cheese (optional)

chopped fresh tomato (optional)

chopped green onions (optional)

sliced black olives (optional)

lettuce (optional)

Preheat oven to 350 degrees. Brown beef; drain. Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through. To soften tortillas, layer between damp paper towels and microwave until warm. Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes. Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.

This recipe brought to you by the Idaho Bean Commission.

Ingredients