Fiesta Lasagna

A Mexican take on lasagna, perfectly seasoned. From Taste of Home cookbook.

1 lb ground beef (or turkey)

1/4 cup chopped onion

1 can (16 oz) refried beans

1 can (15-1/2 oz) mild chili beans

1 can (14-1/2 oz) Mexican stewed tomatoes, drained (I use two)

I also added 1 can of mexican corn with the chilis in there

1 cup salsa

1 can (4 ox) chopped green chillies

1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon garlic powder

1-1/4 cups shredded Monterey jack cheese

1-1/4 cups shredded part-skim mozzarella cheese

3/4 cup small-curd cottage chese

1-1/4 cups sour cream, divided

9-12 lasagna noodles (depends on your pan size, but enough for 3 layers of noodles) - cooked, rinsed and drained

Cook meat and onion over medium heat until meat is no longer pink, drain. Stir in the beans, tomatoes, salsa, chillies and seasonings.

In a bowl, combine Monterey jack and mozzarella cheeses, set aside 1-1/2 cups (for top). Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.

Spread 1 cup meat sauce into a greased 13-9 inch baking dish. Layer with noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). cover and bake at 350 degrees for 1 hour. (I usually make two small pans and freeze one of them, you must try to thaw in advance or bake longer from frozen).

Uncover, spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 20 minutes before serving.

YIELD: 12 servings.