Mexican Tortilla Lasagna

Judith Fraser's Note:

This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 5

• 1 lb ground beef
• ½ cup chopped celery
• ½ cup chopped onion
• 1 (10 ounce) can tomatoes and green chilies
• 1 (10 ounce) can mild enchilada sauce
• ¼ cup sliced ripe olives
• ¾ teaspoon salt
• 1 dash pepper
• 1⁄3; cup cooking oil
• 8 (8 inch) flour tortillas
• 1 cup shredded American cheese
• 1 cup cream-style cottage cheese
• 1 slightly beaten egg

Directions:

1. In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain.
2. Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper.
3. Simmer, uncovered, for 10 minutes, stirring occasionally.
4. Heat oil in another skillet.
5. Cut 1/4 of the tortillas in quarters.
6. Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel.
7. Set aside quartered tortillas, and break up remaining six.
8. Combine cheese and egg.
9. Spread one-third of the meat mixture in bottom of 12-inch baking dish.
10. Top with half the cheese mixture, then half the broken tortillas.
11. Repeat layers, ending with meat mixture.
12. Top with quartered tortillas.
13. Bake, uncovered, in 350°F oven for 30 minutes.
14. Let stand 5 minutes before serving.