Mexican Lasagna

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   1. Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.

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   2. Preheat the oven to 375 degrees.

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   3. Add the salsa, black beans, corn (I guess there is supposed to be corn on the list), chili powder, and cumin to the skillet and stir to combine.

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   4. To assemble the lasagna, arrange a third (about 2 cups) of the meat mixture in a 9x13-inch baking pan. 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.

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   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.

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   6. Top with the remaining Cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.