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.

Ena's Lasagna

1 lb. ground beef
16 oz. can whole tomatoes
2 6 oz. cans tomato paste
1 clove garlic, minced
1/4 tsp. oregano
10 oz. package lasagna noodles
2 eggs, beaten
3 cups fresh ricotta or full fat cottage cheese
1/2 cup grated Parmesan cheese
2 tbsp. dried parsley flakes
1 lb. full fat mozzarella, thinly sliced

Brown beef, drain excess fat. Add next 4 ingredients along with 1/4 tsp. salt. Simmer, uncovered, for 30 minutes, stirring occasionally.

Cook noodles according to package directions, drain.

Stir together eggs, ricotta, Parmesan, and parsley.

To assemble: Layer half of the noodles in a 9x13 baking dish. Spread with half of the ricotta, then half of the mozzarella slices, then half the meat sauce. Repeat.

Bake at 375 for 30 minutes. Let stand for 10 minutes before serving.

Bruschetta Minute Steaks

1 T oil
6 thin boneless beef steaks
2 large tomatoes, chopped (2 cups)
1 yellow pepper, finely chopped
1/4 C italian dressing
1 pkg stove top stuffing, prepared
1 C mozzarella cheese

Heat oil in large skillet over medium-high heat. Add steaks; cook one minute on each side or until lightly browned on both sides.

Mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing, sprinkle with cheese.

Reduce heat to medium-low; cover. Simmer 3-5 minutes or until cheese is melted and steak is cooked to desired doneness.

Crockpot Pulled Pork

1 (3 lb) boneless pork shoulder
1 onion, chopped
1/2 C chicken broth
2 C bbq sauce
2 T mustard
2 T honey
1 T soy sauce
salt/pepper

Trim pork. Scatter onion on bottom of crockpot and place pork on top. Add broth, cover and cook on low for 8 hours. Remove meat and let cool.

Shred meat. Return to crockpot and add remaining ingredients. Cook one hour longer. Serve on buns.

(make extra - freezes well)