Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 garlic clove, minced1 can (14-1/2 ounces) stewed tomatoes, undrained1 can (10 ounces) enchilada sauce1 to 2 teaspoons ground cumin1 large egg, beaten1-1/2 cups 4% cottage cheese3 cups shredded Mexican cheese blend8 flour tortillas (8 inches), cut in half1 cup shredded cheddar cheese
Preparation
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
