~Cinco de Mayo and Mexican Lasagna~

Cinco de Mayo brought much happiness to our home this year.  It was the day of return for my little princess and my dearest, Nicholas.  Alec and I had a great time together just the two of us, but were both ecstatic to see the other half of our family pull in the driveway.  Lyssa returned with expanded verbal skills and the ability to turn around and climb off furniture or stairs safely.  Nick brought home my requested Church Art Kit, and in return received a kiss and a yummy home cooked meal (not so much of the authentic mexican variety, but still festive).  Since this is a winner with all of my family members (and even children of friends), I think it is worthy to share with my readers.

Mexican Lasagna

1 lb. hamburger (I use ground turkey)

1 pkg. taco seasoning

1 can diced tomatoes

15 oz. tomato sauce

4 oz. green chilies

1 can black beans

1 c. cottage cheese

2 beaten eggs

10 corn tortillas

2- 2 1/2 c. grated mozzerella or jack cheese (I've used either/or)

Brown meat, add tomatoes, tomato sauce, taco seasoning, chilies, and black beans.  Simmer 10 minutes.  Mix eggs and cottage cheese.  In 9X13 pan layer meat mixture, tortillas, cottage cheese mixture, and grated cheese in two layers.  Bake at 350 for 30 minutes.  Feeds many and makes excellent leftovers.