recipe: mexican lasagna borrowed

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I love Mexican food. I never say no to it when out with friends who suggest the option. So, I found a recipe here, which by changing it up a little to add my own healthy take, I found it tasty and refreshing from the norm.

Ingredients

  • 1 lb. lean ground meat (I used turkey)  – I used ground chicken since I hate Turkey and I don’t eat beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 1/2 cups salsa –  I used fresh diced tomatoes
  • 1 cup corn (can use frozen or canned, drain as needed)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 8-12 corn tortillas, divided and cut to fit lasagna
  • 1 (16 oz.) container cottage cheese (I used an organic low-fat version) –
  • 1/2-1 cup shredded cheddar cheese, for sprinkling over the top of the lasagna

Instructions

  • Preheat oven to 375 degrees F. Brown meat in a large skillet on med-high heat, drain as needed. Return meat to skillet and add onions and green pepper, cook until tender; stirring occasionally.
  • Add salsa, corn and seasonings; stir well.
  • Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13×9-inch baking dish. Repeat layers; cover with remaining meat sauce and sprinkle with cheddar cheese.
  • Bake for 30 minutes. Allow to cool for about 10 minutes before serving.
  • Serve with guacamole, avocado, sour cream, black olives, cilantro and/or additional salsa. Enjoy!

Notes

adapted from Kraft foods Mexican Lasagna recipe

{source and photo credit click here}

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