Mexican Lasagna

Ingredients

• 2.3 oz olives black drained sliced canned
• 1 tsp chili powder 
• 12 6-inch corn tortillas divided ()
• 16 oz knudsen cottage cheese 
• 0.5 cup pasilla peppers green chopped
• 1 tsp ground cumin 
• 1 lb ground beef lean
• 0.5 cup onions chopped
• 2.5 cups taco bellâ® & chunky salsa thick
• 1 cup sharp cheddar cheese shredded kraft
• 11 oz kernel corn whole drained canned

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 375F.
2. Brown meat with onions and peppers in large skillet; drain. Return meat to skillet.
3. Add salsa, corn and seasonings; mix well.
4. Layer 1/3 of the meat mixture, and half each of the tortillas and cottage cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover with remaining meat sauce.
5. Sprinkle with cheddar and olives.
6. Bake 30 min. or until heated through.