Enchilada Lasagna

Ingredients:

• 1 1/2 lbs. lean ground beef
• 1 onion, chopped
• 1 garlic clove, minced
• 1 can stewed tomatoes (14 oz.)
• 1 can red enchilada sauce (10 oz.)
• 1 1/2 tsp. cumin
• 1 egg, beaten
• 1 1/2 cups cottage cheese
• 3 cups shredded cheese (I used sharp cheddar)
• 4 flour tortillas, cut in half

Directions:

1. Brown beef with onion and garlic. Add tomatoes, enchilada sauce and cumin. Bring to a boil and then turn down to low and simmer for 20 minutes. In a separate bowl, combine egg and cottage cheese. In a 9X13 pan, spread 1/2 of the meat sauce. Layer with 1/2 of cheese, 1/2 of tortillas and 1/2 of cottage cheese. Repeat layers and sprinkle with a little more cheese. Bake at 350 for 15 minutes covered with foil and 15 minutes uncovered.
2. *A couple of our kids didn’t like the tomato chunks, so next time I might try tomato sauce or tomato soup in the meat mixture.