Enchilada Lasagna, AKA "La-Chilada"

This is one of Kieth's new favorite recipes. He decided that Enchilada Lasagna was too much of a mouthful and dubbed it La-Chilada.  It was one of those recipes that you see in a magazine and think "Hmm, that looks interesting..." and forget about it for a while. I'd written it down and put it in my recipe card box and was one day in search of something that I already had all the ingredients for and I re-found this one. As I said before, its now one of Kieth's favs! So...here you go:

La-Chilada

1 1/2 lbs ground beef
2 cloves garlic, minced
1 medium onion, chopped
1 can diced tomatoes with chilies (if you're not into spicy, go with regular diced tomatoes)
 1 can green enchilada sauce
1-2 tsp cumin, to taste
1 egg, beaten
1 1/2 cups cottage cheese
3 cups shredded Mexican blend cheese
6 corn tortillas
1 cup shredded cheddar

In large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. In a small bowl combine egg and cottage cheese; set aside. Spread 1/3 of meat sauce into a 9x13 pan. Layer with 1/2 of the cheese blend, 3 tortillas, cottage cheese mixture, and 1/2 the remaining meat sauce. Repeat layers, sprinkle with cheddar cheese. Cover and bake at 350 degrees for 20 minutes, then uncover and bake for 10 minutes or until bubbly. Let stand 15 minutes before serving. YUM! :)

And here's a picture of Mac and Holly, just for fun!