Lasagna, Mexican Style

The weather forecast predicts low 90’s this weekend in Portland. Growing up in the Central Valley of California, I am no stranger to hot summer weather, but everyone also had air conditioning and my grandparents had a swimming pool. But that is not the case up here, and 92 degrees in PDX feels like a 102 degree day in Merced because of the humidty. However I am not going to complain about it, the rain will be back soon enough and then you may/will hear me whining! In the meantime we will try and stay cool by finding a piece of shady grass or maybe a fountain to splash in, blowing up the kiddie pool, and grabbing a cold beer....

No matter how hot that thermometer reads outside, on Sundays I always turn on my oven, even if that means being uncomfortable while I cook. There is just something about Sundays that calls for something comforting and warm to fill your plate a little fuller than usual. Whether it be pot roast, baked penne, or this Southwestern take on lasagna, Sundays are just better with a hot family style meal. Even this Sunday after I recover from my 4th of July hangover of too many hot dogs, root beer floats and sun, I know I will turn on the oven, perhaps attempting yet again to make the brownie recipe (the one that turned out so disastrous last night!), despite the heat…...

Mexican Lasagna

Feeds a crowd! 8-10 Servings

1 Pound ground beef
1 Can (15 oz) golden corn, drained
1 Can (15 oz) tomato sauce
1 Cup salsa , mild, like picante
1 Tablespoon chili poweder
1 ½ Teaspoons cumin
16 Ounces Cottage Cheese
2 Eggs, beaten
¼ Cup Parmesan
1 Teaspoon Oregano
½ Teaspoon garlic salt
1 Cup Cheddar, shredded
12 Corn tortillas

Preheat oven to 375 degrees. Brown ground beef in medium pan over medium high heat. Add corn, tomato sauce, salsa, chili powder and cumin. Simmer 10 minutes. Meanwhile, in separate bowl, combine cottage cheese, beaten eggs, parmesan, oregano, and garlic salt. Set aside. Grease large 13 x 9 baking glass baking dish. Place 6 corn tortillas on bottom. Top with 1//2 the cottage cheese mixture, then half the beef mixture. Repeat with tortillas, then cottage cheese, and then beef. Just like if you were making lasagna! Then top with the shredded cheese. Bake for 30 minutes!

A typical Sunday afternoon family portrait....