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MEXICAN LASAGNA 
1 1/2 lbs. ground beef
1 pkg. taco seasoning mix
1 tsp. salt
1 c. diced tomatoes, fresh or canned
2 (8 oz. each) cans tomato sauce
1/2 c. diced onion
1 (4 oz.) can diced green chilies (or 1/2 c. green pepper)
1 c. cottage cheese
2 eggs, beaten
10 corn tortillas
2 1/2 c. Monterey Jack cheese

(Or I use one 16 ounce jar of Thick 'n Chunky Salsa for all the tomato items.)

In large skillet, brown meat until cooked, drain fat. Add taco seasoning mix, salt, tomatoes, tomato sauce and chilies, blend well. Bring to boil. Reduce heat. Simmer uncovered 10 minutes. In small bowl combine cottage cheese and eggs. In bottom of 13 x 9 x 2 inch baking dish spread 1/2 of meat mixture. Top with 1/2 of tortillas torn in small pieces. Spread 1/2 of cottage cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat. Bake at 350 degrees for 45-60 minutes.

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