Sunday, September 4, 2011

South of the Border Lasagna

I am always looking for new and exciting recipes for dinner.  Like I mentioned before, my girls would rather me stick to a few old favorites but everyone is very nice when I try something new.   Sometimes it is "blog worthy" and I have to admit, sometimes it is not. This recipe came from my friend Donna.  Donna is a great Southern cook!  She has some wonderful family recipes and she is great about digging through her jillions of cookbooks to find another perfect recipe.  My girls aren't very hip on lasagna but I thought they might enjoy this Mexican version and they did.  Serve with Mexican Rice and a green salad.



South of the Border Lasagna


2 lbs. ground chuck
1 onion, chopped
1 clove garlic, minced
2 Tbsp Chili powder
3 cups tomato sauce
1 tsp sugar
1/2 to 1 Tbsp salt
1/2 cup sliced ripe olives
4 oz can chopped green chilis
12 corn tortillas
vegetable oil
2 cups small curd cottage cheese
1 egg, beaten
1 Tbsp dried Cilantro
8 oz Monterey Jack Cheese, grated
1 cup grated cheddar cheese

In large skillet, brown meat over med-high heat.  Drain.  Add onion and saute 5 min or until translucent; add garlic and cook 1 minute.  Sprinkle with chili powder and mix well. Add tomato sauce, sugar, salt, olives and chilis.  Simmer uncovered 15 min.  Heat oven 350.  Spray a 13 x 9 with cooking spray.  In a small skillet, heat 1 - 2 Tbsp oil.  Soften tortillas one at a time, flipping with tongs and then allow to drain on a paper towel lined plate. Mix cottage cheese, beaten egg and dried cilantro. Place 1/3 meat mixture into pan, top with 1/2 Monterey Jack cheese, then 1/2 of cottage cheese mixture and top with 1/2 of tortillas.  Repeat ending with meat on top.  Cover with cheddar cheese and bake for 30 minutes.  Allow to stand 15 minutes before cutting.  Toppings - Scallions, sour cream, black olives, etc.

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