Mexican Lasagna
Source: South Beach Recipe
Phase 2
Ingredients
- 1 lb. ground sirloin or lean ground chuck
- medium onion, chopped
- 1 large clove garlic, minced
- 1-1/2 c. low fat cottage cheese
- 1 c. low fat sour cream
- 4 oz. can chopped green chili peppers
- 1/2 c. chopped cilantro
- 2 t. ground cumin
- 1/8 t. salt
- 2-3/4 cups thick salsa (not picante sauce)
- 6 (6-inch) whole wheat or white tortillas
- refried beans, optional
- 2 to 2-1/2 c. shredded low-fat Monterey jack cheeses
Instructions
Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
Brown ground sirloin, onion and garlic until no longer pink and cooked through. Drain any fat and set aside until ready to assemble.
In a medium bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt.
Spread 1 cup salsa across the bottom of the baking dish.
Arrange 3 tortillas on top of salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the meat mixture. Top with 1 cup of salsa and 1 cup of the Monterey Jack cheese.
Repeat layers with 3 tortillas, remaining cottage cheese mixture and remaining meat. Sprinkle with remaining salsa and cover with foil.
Bake for 30 minutes, uncover and add 1-1/2 cups Monterey Jack cheese; return to oven and continue baking until cheese melts and heated throughout.
Let stand 10 minutes before cutting and serving.
NOTE: If you like refried beans, you can spread a thin layer on top of each tortilla before placing in the pan before spreading with cottage cheese mixture, meat, salsa and cheese.
You can also use 1/2 lb. ground turkey and 1/2 lb. ground sirloin instead of 1 lb. beef.