Mexican Lasagna

6 Servings

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Mexican Lasagna Ingredients

MCLAUGHLIN TGJX44B	1 c Chopped tomatoes
12 oz Ground beef; cooked	1 1/2 c Tomato sauce
Turkey	1 c Cottage cheese
1 ts Seasoned salt	3 lg Eggs
2 tb Taco seasoning mix	12 6" corn tortillas;
1 c Rotel tomatoes	6 oz Monterey Jack Cheese

Instructions for Mexican Lasagna

Cook meat; salt, taco seasoning, tomatoes, rotel and sauce. Simmer. Combine cottage cheese and eggs. May run through blender. In bottom of 9 x 13 pan sprayed with Pam place 1/2 meat mixture, top with 1/2 tortillas, 1/2 cottage cheese. Top with 1/2 MJ cheese. Repeat layers Bake at 350 degrees for 25 minutes. This is geared towards WW - 1 portion = 4 oz protein (1/2 egg, 1/2 cheese); 1 vegetable; 2 bread This recipe is really "HOT" - since we dont care for the really "HOT" - here is how I alter it to our taste. Omit 1 cup Rotel; use 2 cups chopped tomatoes; reduce tomato sauce to 1 cup and add 1/2 cup mild Paces Picante sauce. Same "counts" apply, much less spicy. I have taken this to several "Pot luck" suppers and never have any left overs - also take several copies of the recipe since I always get lots of requests. Use more MJ cheese if youre not concerned about calorie counting. ENJOY! Formatted by Elaine Radis Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:46:31 -0500 From: LD Goss

Main Ingredient: BeefCuisine: Italian