Recipe for Crispy Southwestern Lasagna


1 pound ground sirloin
1 (14 1/2 ounce) can diced tomatoes, with
1 (4 ounce) can diced green chilies, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
salt and pepper to taste
2 large egg whites
2 cups fat free cottage cheese
14 (six inch) corn or flour tortillas, cut into
1 (17 ounce) whole kernal corn, drained
1 (8 ounce) package shredded Monterey Jack

Preheat oven to 350.
Cook the meat, drain. Add the tomatoes, chilies, chili powder, cumin, garlic, and sat and pepper; set aside.
In a small bowl, combine the egg whites and cottage cheese.
Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Cover the bottom of the dish with 6 quartered tortillas. Place a layer of all the corn, half of the meat mixture, half of the cheese, 4 quartered tortillas, then all the cottage cheese mixture, the remaining half of the meat mixture, and the remaining 4 quartered tortillas and top with the remaining cheese. Bake uncovered, for 30 minutes.

10 servings
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