Mexican Lasagna

1 1/2 lbs ground beef
1 1/2 tsp ground cumin
1 T chili powder
1/4 tsp garlic powder
1/4 tsp red pepper
1 tsp salt
1 tsp black pepper
1 – 16 oz can tomatoes, chopped
10-12 corn tortillas
2 C small curd cottage cheese, drained
1 C grated Pepperjack cheese
1 egg, beaten
1/2 C grated cheddar cheese
2 C shredded lettuce
1/2 C chopped tomatoes
3 green onions, chopped
1/4 C sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, black pepper and tomatoes. Heat through. Cover bottom and sides of a 9 x 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Pepperjack cheese and egg. Pour over tortillas. Bake at 350 degrees for 30 minutes. Remove from oven. Sprinkle diagonal rows of cheese, lettuce, tomatoes, green onions and olives across casserole. Makes 6-8 servings.

Submitted by: Carol Ann Allen