South of the Border Lasagna Tom & Kari
This is a great dish for casual entertaining and can easily be doubled to serve
a large crowd.
2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
3 cups tomato sauce
1 teaspoon sugar
1 teaspoon salt
1/2 cup sliced black olives (optional)
1 4-ounce can chopped green chiles
12 corn tortillas, taco size
2 cups small-curd cottage cheese (1 % milk fat)
1 egg, beaten
8 ounces Monterey Jack cheese, grated
1 cup grated Cheddar cheese
Toppings:
1/2 cup chopped scallions
1/2 cup sour cream
1/2 cup sliced black olives
In a large heavy skillet, brown the meat over medium-high heat, stirring to
break up lumps. Drain fat. Add onions to meat and saute 5 minutes, until trans-
lucent; add the garlic and cook 1 minute longer. Add the chili powder, tomato
sauce, sugar, salt, olives and chiles. Simmer uncovered for 15 minutes.
While the mixture simmers, heat the oven to 350 degrees. Oil (or spray with
Pam) a 13x9-inch baking dish. In a small bowl, beat together the cottage
cheese and egg; set aside.
Place a third of the meat mixture in the prepared baking dish. Top with a layer
of half the Monterey Jack cheese. Spoon on half the cottage cheese and cover
with half the tortillas. Repeat the process, ending with the meat sauce on top.
Cover with grated Cheddar cheese and bake for 30 minutes, until bubbly.
Allow the lasagna to stand at room temperature for 15 minutes before cutting
into squares. Place the toppings in small bowls and let guests serve themselves.
8-10 servings
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