Mexican Lasagna

Mexican Lasagna

Serves 6


16 ounces 90% lean ground beef
1 (6 ounce) can tomato paste
2 (6 ounce) cans water
5 tablespoons Olde Westport Tumbleweed Taco Spice Blend®
5 green onions, chopped and divided
1 (12 ounce) carton small curd cottage cheese, (regular 2% or fat-free)
2 cups (8 ounces) shredded Cheddar cheese, divided
2 large eggs, beaten
14 (6 inch) corn tortillas


Brown ground beef in large skillet, drain. Stir in tomato paste, water, Olde Westport Tumbleweed Taco Spice Blend® and white part of green onion. Mix cottage cheese, half of Cheddar cheese, eggs and half of green part of onions in a bowl. Place 3 corn tortillas in bottom of a greased 9 x 13 inch baking dish. Line sides of baking dish with 8 corn tortillas so they are overlapping each other and are flush with top of dish (like a pie crust). Spoon meat mixture into baking dish, place 3 corn tortillas over top. Spread cottage cheese mixture evenly over top, cover with foil and place in a preheated 350 degree oven for 45 minutes. Remove, sprinkle with remaining cheese and green onion, bake an additional 5 minutes or until cheese is melted, uncovered. Remove and let sit 5 minutes to firm up for slicing.