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.

Taco Rice

2 lbs ground beef/turkey/chicken

2 C diced onions

2 taco seasoning packets

32 oz canned tomatoes

4 C rice

4 C shredded cheese



Brown meat, drain. Combine meat, onions, taco seasoning, cooked rice and tomatoes in saucepan. Simmer until thick (30 minutes)

Cool, label and freeze. Freeze ziptop bag w/ 2 C each of cheese for each meal. To serve: thaw, warm over medium heat, serve w/ lettuce, corn chips, tomatoes, sour cream, and enclosed cheese