Instructions:

Mexican Lasagna

This is the one I make all the time.

1 1/2 pounds ground beef
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
16 ounces tomatoes, chopped
2 cups cottage cheese
1 cup grated Monterey jack cheese with peppers
1 egg
10 to 12 corn tortillas
1/2 cup grated Cheddar cheese
Shredded lettuce
1/2 cup chopped tomato
3 green onions chopped
1/4 cup sliced black olives

Preheat oven to 350 degrees F.

In a large skillet, brown ground beef. Add spices and 16 ounces chopped tomatoes; heat thoroughly.

Cover bottom of a 13 x 9-inch baking dish with half of the corn tortillas. Pour beef mixture over tortillas and place rest of tortillas over the beef layer. Set aside.

In a medium bowl, combine the cottage cheese, Monterey Jack cheese and egg; pour over tortilla layer. Bake for 30 minutes.

Remove from oven and top in diagonal rows with Cheddar cheese, lettuce, tomato, green onions and black olives. Serve hot.