Mexican Lasagna Casserole
Shared with me by:
Vicki W (friend)
Ingredients
- 8 oz. mini lasagna noodles (see note)
- 16 oz. low fat cottage cheese (Daisy)
- 1 lb. lean ground chuck or ground sirloin
- 1 beef bouillon cube, mashed (or 1 t. beef better than bouillon)
- 1/4 c. onion, chopped
- 4 oz. can sliced black olives, drained
- 16 oz. can tomato sauce
- 1 pkg. El Paso taco seasoning – low sodium (if you like hot, use hot & spicy) or use my homemade Taco Seasoning recipe
- Mexican blend or Monterey jack cheese, shredded
Instructions
Cook noodles and drain. Mix with cottage cheese and place in bottom of a 9 x 13" greased baking dish.
Brown ground chuck with onion, beef bouillon; drain fat. Add taco seasoning, black olives and tomato sauce. Simmer 10 minutes. Pour meat mixture over noodles.
Cover and bake at 350 degrees for 20-25 minutes.
Top with cheese and continue baking (uncovered) until cheese is melted.
NOTE: If you can't find mini lasagna noodles, you can substitute Mafalda pasta.