BEEFY MEXICAN LASAGNA|
1 lb. ground beef
1 can (16 oz.) whole tomatoes,
1 pkg. (1 1/8 oz.) Durkee taco
1 can (2.8 oz.) Durkee French
1 carton (12 oz.) cottage
1 1/2 c. (6 oz.) shredded
2 eggs, slightly beaten
12 (6-inch) flour or corn
1 tomato, chopped
In large skillet, brown beef; drain. Add canned
tomatoes and taco seasoning; simmer, uncovered, 5 minutes.
Stir in 1/2 can French fried onion. In bowl, combine cottage
cheese, 1 cup Cheddar cheese and eggs. Place 3 tortillas on
the bottom of a greased 8 x 12-inch baking dish. Overlap 6
tortillas around sides of baking dish. Spoon meat mixture
evenly in dish. Top with 3 tortillas, then with cheese mix-
ture. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with
remaining cheese. Place remaining onions in center of casse-
role; bake, uncovered, 5 minutes longer. Before serving,
arrange tomatoes and lettuce around edge of casserole. Makes 6
*Refrigerated or thawed frozen tortillas work fine.
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