Mexican Lasagna

Posting a "blast from the past". This is a recipe that I use to make often for my famuly. It's REALLY good, even my kids like it! I found the orginal recipe over at Meal Makeover Moms. I did made a few small changes to mine to lower the sodium and fat content.

Makes 8 Servings

Ingredients:
1 pound extra lean ground beef (I use 96% lean)
1 large carrot, shredded (about 1 cup)
One 16-ounce low sodium jar salsa
One 15 1/2-ounce can low-sodium black beans, drained and rinsed
One 10-ounce bag frozen corn kernels, thawed (about 2 cups)
1 teaspoon chili powder
1 teaspoon ground cumin
Five 8-inch whole wheat flour tortillas, cut in half
One 16-ounce container lowfat cottage cheese
1 1/2 cups preshredded reduced-fat cheddar cheese

Directions:

1. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
2. Preheat the oven to 375°F.
3. Add the salsa, black beans, corn, chili powder, and cumin to the skillet and stir to combine.
4. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9 x 13-inch baking pan or dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and 1/2 cup of the Cheddar cheese over the tortillas and spread evenly.
5. Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture.
6. Top with the remaining cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

Before eating I usually top mine with shredded lettuce, salsa or even a couple cubes of avocado. YUM! :)