Recipe: Mexican Lasagna


Serves 4 to 5

1 lb ground beef
½ C chopped celery
½ C chopped onion
1 can Ro*tel
1 ¼ C (10 oz) enchilada sauce (preferably homemade—see recipes in this section)
¼ C sliced ripe olive
¾ tsp salt
Dash pepper
1/3 C cooking oil
8 tortillas
1 C shredded yellow cheese
1 C cream style cottage cheese
1 egg, beaten slightly

Preheat oven to 350o. Cook ground beef, celery, and onion in skillet until meat is brown and vegetables are tender. Drain. Stir in Ro*tel, enchilada sauce, olives, salt, and pepper, and simmer uncovered for 10 minutes, stirring occasionally. Heat oil in another skillet. Cut 2 tortillas into quarters, then cook quarters in 6 remaining whole tortillas in oil until brown and crisp, and drain on paper toweling. Set aside quarters and break up remaining 6 tortillas into pieces. Combine yellow cheese, cottage cheese, and egg. Spread one-third of meat mixture in bottom of a 12×7 ½ x2 inch baking dish, top with half the cheese mixture, then half the broken tortillas. Repeat layering, ending with remaining one-third of meat mixture. Top with quartered tortillas. Bake uncovered 30 minutes. Let stand 5 minutes before serving.