Mexican Lasagna
1 lb. lean ground beef
1/2 cup chopped onion1/2 cup chopped green pepper2-1/2 cups salsa
1 can whole kernel corn, drained
1 tsp. chili powder1 tsp. ground cumin10 corn tortillas (6 inch)
2 cups (16 oz.) cottage cheese
1 cup shredded sharp cheddar cheese
1 can (2-1/4 oz.) sliced pitted ripe olives, drained
Brown meat in large skillet on medium heat; drain. Add onion and green pepper; cook until tender-crisp, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese and olives.
BAKE at 375°F for 30 minutes or until thoroughly heated
