Southwest Lasagna

August 13, 2010

Beans add a healthy twist to this Tex-Mex version of a family favorite.

Makes 8 servings

Ingredients
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
  • 1 (16-ounce) can diced tomatoes
  • 1 (4-ounce) can diced green chilis
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground pepper
  • 1 dozen corn tortillas
  • 16 ounces low-fat cottage cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 egg

Optional: shredded cheddar cheese, chopped fresh tomato, chopped green onions, sliced black olives and lettuce

Preparation
  1. Preheat oven to 350 degrees.
  2. Heat 3 tablespoons oil in large frying pan, brown beef; drain. Sauté onions & garlic until soft. Add beans, tomatoes, green chillies, garlic, cumin and pepper. Heat through.
  3. To soften tortillas, layer between damp paper towels and microwave until warm.
  4. 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.
  5. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes.
  6. Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.
Posted in: Beans & Pasta, Recipes