Mexican Lasagna

Yes, we eat healthy, clean, surprisingly vegan meals most of the time. Yet, every once in awhile, we crave something a little dirty and splurgy. My mom's made this recipe for as long as I can recall and it's one I learned to make at a young age. It's really versatile - don't eat cheese? Use daiya. Don't like meat? Use TVP or smart ground. Don't like Mexican food? Okay, there's no help for you (sorry).

This is not the same recipe as we started with, as I can't help but lighten it up some! IF you can eat only your serving (1/8th of the pan) then the calorie count is awesome. The problem lies in not shoveling in two servings.... Good luck.

Mexican Lasagna makes a full 9x13" pan, freezes and reheats perfectly, tastes good even when it's cold and is a good dish to whip up for a hungry group. As always, adjust the recipe to your tastes. I'm going to write in the ingredients as used in the standard recipe with suggestions alongside. To keep it simple, it's basically chili layered on tortillas with some kind of a cottage cheesy layer in the middle.

Serves one (kidding, makes a 9x13 pan - serves about 8)
INGREDIENTS:

• 12 corn tortillas
• 1 T olive oil
• 1 lb lean ground beef (or turkey, chicken, TVP meat mixture or smart grounds)
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 T chili powder
• 1 t cumin
• 1/2 t salt
• 1/2 t black pepper
• 1 (15oz) can pinto beans
• 1 handful frozen corn
• 1 bell pepper, diced
• 1 jar (15oz) chunky salsa
• 1 (15oz) container of non-fat cottage cheese (or non-dairy sub)
• 2 eggs, slightly beaten 
• 2 t oregano
• 1/2 t salt
• 1/2 t pepper
• handful sliced ripe olives
• handful sliced jarred jalapenos
• 1 cup shredded cheddar (or Daiya)

DIRECTIONS:

1. Preheat oven to 375'
2. Heat olive oil in large pan. Add meat (or meat sub), brown meat until it's no longer pink about 8-10 minutes over medium-high heat. Drain any fat off.
3. Add garlic and onion. Saute until tender, 2 minutes more.
4. Add chili powder, cumin, salt, pepper, pinto beans, corn and salsa. Stir to combine and bring to a thorough heat over medium.
5. In separate bowl, lightly beat eggs, oregano, salt and pepper. Add cottage cheese and stir to combine. 
6. Spray bottom of 9x13 glass baking dish with cooking spray. Arrange 6 tortillas overlapping slightly in bottom and slightly up sides of pan. 
7. Spoon half of chili mixture over tortillas. Gently spoon all cottage cheese mixture on top of chili mixture. 
8. Layer with 6 more tortillas. Top with rest of chili mixture. Cover with foil and bake for 45 minutes.
9. Remove foil and top with cheese, olives and jalapenos. Bake 5 more minutes.
10. Remove from oven and allow to cool at least 5 minutes. Cut and serve!