Mexican Lasagna

2 lb lean ground beef

1 tsp salt

1 pkg taco seasoning mix

1 cup diced tomatoes

1 (16 oz) can tomato sauce

1 small can chopped green chiles

1 (8 oz) container cottage cheese

2 eggs, slightly beaten

1 pkg flour tortillas

2 cups shredded cheddar cheese

Brown the ground beef; drain the grease. Add salt, taco seasonings, tomatoes,

tomato sauce and green chiles. Simmer for 10 minutes. Combine cottage cheese

and beaten eggs. Set aside. Spread half the meat mixture in the bottom of a 13x9 inch

rectangle baking dish. Top with 4-5 tortillas. Spread half the cottage cheese mixture

over the tortillas. Top with 1 cup shredded cheese. Make another layer of meat, tortillas,

cottage cheese mixture and top with remaining cheddar. Bake 20-30 minutes at 350 degrees.

Let stand 10 minutes before serving. Can be made the night before and baked just before servings.

Serves 8