Mexican Lasagna

This is a recipe my Mom passed onto me a few years ago.  It has stood the test of time... I make it over and over again.

MEXICAN LASAGNA

1 1/2 pounds ground beef

1 1/2 teaspoons cumin

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon red pepper

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste

1 can diced tomatoes 16 oz

10 to 12 corn tortillas

2 cup small cottage cheese, drained

1 cup Monterrey Jack cheese with peppers

1 egg

1/2 cup grated cheddar cheese

2 cups shredded lettuce

1/2 cup chopped tomatoes

3 green onions, chopped

1/4 cup sliced black olives

Avocado

Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350 degrees for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.

Note: I cut the corn tortillas into squares so they don't overlap so much. I think the dish is too heavy when the layers pile up. Fresh tomatoes are the best, especially when they are fresh from the garden. Remember: tomatoes always taste better when stored at room temperature.