Mexican Style Lasagna Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 16-ounce can tomatoes, cut up | ||
| Pizza sauce | 1 10 1/2 Ounce | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Salt | 1/2 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Egg | 1 , beaten | |
| American Cheese | 1 Cup (16 tbs), shredded | |
| 1 cup cream-style cottage cheese | ||
| Corn | 4 Cup (16 tbs) | |
Directions
In 12 x 7 1/2 x 2-inch baking dish crumble ground beef.
Add onion; micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in tomatoes, pizza sauce, olives, salt, oregano, and dash pepper.
Micro-cook, covered, 8 minutes; stir once.
Transfer to another dish.
In a bowl combine egg and cheeses.
Set aside eight of the tortilla chips; slightly crush remaining chips.
Spread one-third of the meat mixture in the 12 x 7 1/2 x 2-inch baking dish; top with half of the cheese mixture, and half of the crushed tortilla chips.
Repeat layers, ending with meat.
Micro-cook, uncovered, 10 minutes, turning dish twice.
Top with reserved chips.
Let stand 5 minutes.
Add onion; micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in tomatoes, pizza sauce, olives, salt, oregano, and dash pepper.
Micro-cook, covered, 8 minutes; stir once.
Transfer to another dish.
In a bowl combine egg and cheeses.
Set aside eight of the tortilla chips; slightly crush remaining chips.
Spread one-third of the meat mixture in the 12 x 7 1/2 x 2-inch baking dish; top with half of the cheese mixture, and half of the crushed tortilla chips.
Repeat layers, ending with meat.
Micro-cook, uncovered, 10 minutes, turning dish twice.
Top with reserved chips.
Let stand 5 minutes.
Chef
