Mexican Tortilla Lasagna

Name: Mexican Tortilla Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 serving(s)
Ingredients: 1 lb ground beef; 1/2 cup chopped celery; 1/2 cup chopped onion; 1 (10 ounce) can tomatoes and green chilies; 1 (10 ounce) can mild enchilada sauce; 1/4 cup sliced ripe olives; 3/4 teaspoon salt; 1 dash pepper; 1/3 cup cooking oil; 8 (8 inch) flour tortillas; 1 cup shredded American cheese; 1 cup cream-style cottage cheese; 1 slightly beaten egg

Submitted by Judith Fraser

"This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious!"

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Ready In:: 1hr
Ingredients:: 13
Serves:: 5

ingredients

1 lb ground beef
¹⁄₂ cup chopped celery
¹⁄₂ cup chopped onion
1 (10 ounce) can tomatoes and green chilies
1 (10 ounce) can mild enchilada sauce
¹⁄₄ cup sliced ripe olives
³⁄₄ teaspoon salt
1 dash pepper
¹⁄₃ cup cooking oil
8 (8 inch) flour tortillas
1 cup shredded American cheese
1 cup cream-style cottage cheese
1 slightly beaten egg

directions

In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain.
Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper.
Simmer, uncovered, for 10 minutes, stirring occasionally.
Heat oil in another skillet.
Cut 1/4 of the tortillas in quarters.
Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel.
Set aside quartered tortillas, and break up remaining six.
Combine cheese and egg.
Spread one-third of the meat mixture in bottom of 12-inch baking dish.
Top with half the cheese mixture, then half the broken tortillas.
Repeat layers, ending with meat mixture.
Top with quartered tortillas.
Bake, uncovered, in 350°F oven for 30 minutes.
Let stand 5 minutes before serving.