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Southwest Lasagna

Yields1 Serving

Southwest Lasagna

 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.

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