Recipes that all my men, little and big enjoy and are relatively easy, healthy and inexpensive to make are always a big hit with me. This one is definetly one of those. I found it in a Taste of Home magazine years ago which the pages of are now well worn, crumpled and stained so I figured I would post it on the blog for safe keeping at to share with you of course. 🙂
Ingredients:
1lb ground beef
1/4c chopped onion
1 16oz can Refried beans
1 15oz can mild chili beans
1 14oz can mexican stewed tomatoes(drained)
1c salsa
1 envelope low sodium taco seasoning
1tsp dried oregano
1tsp ground cumin
1/4 tsp garlic powder
1-1/4c shredded Monterey Jack
1-1/4c shredded part skim mozz
3/4c small curd cottage cheese
1-1/4c sour cream, divided
9 lasagna noodles
Cook beef and onion over med heat until meat is no longer pink and drain. Stir in beans, tomatoes, salsa, chili and seasonings.
In a bowl, combine Monterey Jack and Mozzarella cheeses, set aside 1 1/2c. Stir cottage cheese and 3/4c sour cream into remaining cheese mixture.
Spread 1c meat sauce into a greased 13x9x2in baking dish. Later with three noodles and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will we full) cover and bake at 350 for 1hr
Uncover, spread with remaining sour cream. Sprinkle it’s reserved cheeses. Bake 10-12min longer or until cheese is melted. Let stand for 20min before serving.
You can also make this in the crockpot by layering it as usual and cooking it on low 4-5 hours.
Photo by jamesonf 
