Tex-Mex Tortilla Lasagne

  • 1 lb. lean ground beef
  • 8 oz. spicy chorizo - casing removed
  • 2 tsp. Tex-Mex or taco seasoning (check labels for GF options)
  • 1/2 c. corn kernels
  • 9 flour tortillas (choose corn for a GF option)
  • 2 medium tomatoes, sliced thin
  • 1 c. cottage cheese
  • 1/2 c. black olives, sliced
  • 1 c. shredded cheese

Preheat the oven to 350° F. Brown the ground beef and chorizo together, stirring in the seasoning and corn kernels about halfway through cooking.

Spray a 9 x 13-inch baking dish with cooking spray and lay three flour tortillas across the bottom to mostly cover it. I like to lay two side-by-side and then cut the third tortilla in half and use those pieces to complete the layer. Carefully spoon about half the browned meat mixture over the tortillas. Add a layer of thinly-sliced tomatoes and then cover those with 1/2 cup of cottage cheese and a generous sprinkling of black olives. Repeat this layering once more and then add a final tortilla layer over the top. Sprinkle the top with the shredded cheese and any remaining black olives.

Bake the dish, uncovered, for about 40 minutes or until the cheese is melted and bubbly. Allow the dish to rest for about 10 minutes before slicing and serving.

  • Yields: 8-10 servings
  • Preparation Time:1 hour
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