Mexican Style Lasagna
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Pizza sauce||10 1⁄2 Ounce (1 Can)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Shredded american cheese||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Corn flavor tortilla chips||4 Ounce (4 Cups)|
In 12 x 7 1/2 x 2-inch baking dish crumble ground beef.
Add onion; micro-cook, covered, till meat is brown, about 5 minutes, stirring several times to break up meat.
Drain off excess fat.
Stir in tomatoes, pizza sauce, olives, salt, oregano, and dash pepper.
Micro-cook, covered, 8 minutes; stir once.
Transfer to another dish.
In a bowl combine egg and cheeses.
Set aside eight of the tortilla chips; slightly crush remaining chips.
Spread one-third of the meat mixture in the 12 x 7 1/2 x 2-inch baking dish; top with half of the cheese mixture, and half of the crushed tortilla chips.
Repeat layers, ending with meat.
Micro-cook, uncovered, 10 minutes, turning dish twice.
Top with reserved chips.
Let stand 5 minutes.