Mexican Lasagna
Tons of flavor with a Mexican flair!
Ingredients
- 1 lb. lean ground meat use your favorite, I used lean beef
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2.5 cups salsa use your favorite, the spiciness of this dish will depend on how spicy your salsa is
- 1 cup frozen or canned drained corn (don't worry about thawing, if using frozen)
- 1 can black beans
- 1 tsp.chili powder
- 1 teaspoon ground cumin
- 6 small corn tortillas give or take, I ripped mine to make them fit
- 1 container 16 oz. fat-free or low-fat cottage cheese
- 1/2 cup shredded cheese optional (I used Trader Joe's lite 3 cheese blend)
- 1 can 2.25 oz. sliced pitted ripe olives, drained
Instructions
- Preheat oven to 375 F and prepare a 13x9 inch baking dish with natural cooking spray.
- Lightly brown meat in a large skillet on med-high heat, add in the chopped onion and green pepper to cook in with meat, stirring occasionally. Drain meat, if necessary and return back to skillet.
- Add in salsa, corn, black beans and seasonings; mix well.
- On the bottom of the baking dish; first layer about 3 corn tortillas, then half of the meat mixture, and then half of the cottage cheese. Continue process a second time and then sprinkle the top with olives and cheese (if using).
- Bake at 375 F for 30 mins.