"Mexican Lasagna"
INGREDIENTS
1 pound ground beef
1 (17 ounce) can whole kernel corn, drained
1 cup salsa
1 (15 ounce) can tomato sauce or 1 can Rotel (diced tomatos with green chiles)
1 envelope taco seasoning mix
1 (16 ounce) carton cottage cheese
2 eggs
1 teaspoon oregano
1 package Tortillas (10 or 12 count) (you can use flour or corn, I prefer flour)
1 1/2 cups shredded cheddar & monterey jack cheese, mixed
4 oz sliced olives (black)
top with sour cream

Preheat oven to 375 degrees F

Brown beef and drain.
Add corn, tomato sauce, salsa and seasoning mix.
Simmer, stirring frequently for 5 minutes.
In a separate bowl, combine cottage cheese, eggs and oregano.
Line bottom of a greased 13"x9" baking dish with 5 (or 6) tortillas, overlapping edges.
Top with half the meat mixture. Spoon cottage cheese mixture over meat.
Arrange remaining 5 (or 6) tortillas over cheese mixture.
Spread remaining meat mixture over all, and top with shredded cheese.
Bake for 30 minutes or until the cheese is melted and casserole bubbles.
Let stand 10 minutes before serving.
Makes 6-8 servings

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This is one our family favorites

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