Fiesta Lasagna

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When tacos are too much trouble and burritos are a bore, try this twist on classic lasagna with a Mexican flair.

Ingredients

2 lb. lean ground beef
1 sweet onion, chopped
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. cayenne pepper
2 large fresh tomatoes, chopped or 1 14 oz. can diced tomatoes, drained
12 corn tortillas
1 16 oz. container cottage or ricotta cheese
1 C. Monterey Jack cheese, shredded
2 C. lettuce shredded
2 fresh tomatoes, diced
1 C. black olives, sliced
1 C. Cheddar cheese, shredded

Directions

Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper, and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13x9-inch baking dish and spread meat mixture evenly over tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread over ground beef and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.