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     Title: Beef Enchilada Lasagna Casserole
Categories: Beef, Vegetables, Cheese, Breads, Sauces
     Yield: 12 servings

 1 1/2 lb Ground beef
     1 md Onion; chopped
     1 cl Garlic; minced
14 1/2 oz Can stewed tomatoes;
          - undrained
    10 oz Can enchilada sauce
     2 ts Ground cumin
     1 lg Egg; beaten
 1 1/2 c  Cottage cheese
     3 c  Shredded Mexican cheese
          - blend
     8    (8") flour tortillas; cut in
          - half
     1 c  Cheddar cheese; shredded

 In a large skillet, cook the beef, onion and garlic over
 medium heat until meat is no longer pink; drain. Stir in
 the tomatoes, enchilada sauce and cumin. Bring to a
 boil. Reduce heat; simmer, uncovered, for 20 minutes.

 In a small bowl, combine egg and cottage cheese; set
 aside. Spread a third of the meat sauce into a greased
 13x9-in. baking dish. Layer with half of the tortillas,
 cottage cheese mixture, cheese blend and a third of the
 meat sauce. Repeat layers. Sprinkle with cheddar cheese.

 Cover and bake @ 350 F/175 C for 20 minutes. Uncover;
 bake 10 minutes longer or until bubbly. Let stand for 15
 minutes before cutting.

 Recipe by Charlene Griffin, Minocqua, Wisconsin

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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