Mexican Lasagna

Mexican Lasagna

1 lb ground turkey or beef (or just add more and different types of beans)
1 large carrot, shredded
1 16-oz jar salsa
1 can black beans
1 cup corn kernels
1 tsp cumin
1 tsp chili powder
5 flour tortillas
16 oz cottage cheese
1 1/2 cups cheddar, shredded

Heat oven to 350F.

Brown meat and carrot in large skillet. Remove from heat and add salsa, beans, corn, and seasonings.

In 13x9 pan,
- put not quite 2 cups of meat/bean mixture in pan
- top with 5 tortilla halves
- then 1/2 container of cottage cheese
- then 1/2 cup of cheddar cheese
- then not quite 2 cups of meat/bean mixture
Repeat with tortillas, cottage cheese, cheese
Then put remaining meat on top.
Top with last of cheese on top.

Bake at 350 for 20-25 minutes until heated through.

Ham and Rice Skillet

I used leftover honey baked ham from the holidays. This would be good with country ham also.

1/2 yellow onion - diced
2 cups ham - diced
1 cup rice
3-4 cups chicken broth
1 tsp garlic powder
2 cups frozen peas
1/2 cup parm. cheese


In a skillet, saute onion in butter until tender.
Add the rice and ham. Saute until the rice is golden brown.
Add garlic powder and 3 cups of chicken broth.
Cover and simmer for 20 minutes - stirring frequently
Add frozen peas and cook another 10 minutes. Add the rest of the broth if needed.
Mix in cheese.