Mexican Tortilla Lasagna

Ingredients

• 1 ¹⁄₂ lbs (675 g) lean ground beef
• 1 can (28 oz/796 ml) diced tomatoes
• 1 tbsp Poco Picante Salsa Mix
• 1 tbsp Taco Seasoning
• 1 can (14 oz/398 ml) kidney or black beans, drained and rinsed
• 9 small corn or whole-wheat tortillas, divided
• 2 tbsp Pueblo Bean Dip Mix
• 2 cups cottage cheese
• 1 egg, beaten
• 1 ¹⁄₂ cups grated low-fat cheese (cheddar, Monterrey Jack, partly-skimmed mozzarella)

Preparation

1. Preheat oven to 350° F (175° C).
2. In a frying pan, brown beef over medium heat.
3. Add next 3 ingredients, and simmer for 5 minutes. Add beans, and set aside.
4. Line a 9” x 13” casserole dish with 3 tortillas. Add beef mixture, and top with 3 more tortillas. Set aside.
5. In a mixing bowl, combine Pueblo Bean Dip Mix with cottage cheese and egg. Spoon over lasagna, and top with last 3 tortillas.
6. Sprinkle with cheese, and bake for 30 minutes.