Sunday, May 10, 2015

Mexican Lasagna

Mexican Lasagna

1 lb. shredded pork (or ground beef)
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
28 oz. can diced tomatoes, undrained
1 can refried beans
1 package taco seasoning
2 cups shredded mozzarella
2 cups shredded cheddar
1 1/2 cups cottage cheese
1/2 cup sour cream
1/2 tsp. cumin
1 egg
1 package raw lasagna noodles

1.  Brown pork with the taco seasoning, onion, garlic and 1/2 cup water. Cook until water is evaporated. If using ground beef, then brown beef and drain before adding other ingredients.
2.  Add green pepper, tomatoes and refried beans.  Simmer for 5 minutes.
3.  Mix cottage cheese, sour cream, cumin and egg.
4.  Mix together the mozzarella and cheddar.
5.  Now, we're going to layer everything in a 9 x 13 inch pan. Layer:
1 cup meat sauce
noodles to cover
3 cups meat sauce
noodles to cover
cottage cheese mixture
2 cups cheese
noodles to cover
2 cups meat sauce

6.  Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and add remaining 2 cups cheese. Bake for 15 minutes.
7.  Let rest for 10 minutes.  Serve with taco toppings, if desired.

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