Even Better Mexican Lasagna

I have already posted a Mexican Lasagna that we had at Falls Creek. And although it is very good.. this one is EVEN BETTER! There are a few more ingredients, but just as easy!

Mexican Lasagna

• 1 pound Hamburger (browned)
• 1 can Refried Beans (14.5 Oz. Can)
• 1 can Mild Chili Beans (15.5 Oz. Can)
• 1 can Diced Tomatoes With Onion And Green Chilis (15.5 Oz. Can)
• 1 cup Mild Salsa
• 1 can Small Chopped Green Chiles (4.5 Oz. Can)- I left this out, we dont LOVE green chilies
  
• 1 envelope Taco Seasoning (1.25 Oz. Packet)
• 1 teaspoon Dried Oregano- I left this out also, we didnt have it, and I didnt want to buy it.
  
• 1 teaspoon Ground Cumin
• ¼ teaspoons Garlic Powder
• 2-½ cups Shredded Mexican Cheese Blend, Divided
• 1 container Small Curd Cottage Cheese (32 Oz. Container)
• 1 container Sour Cream (16 Oz. Container)
• 1 box (9 Oz. Box) Oven Ready Lasagna Noodles

Preparation Instructions

In a large pan, cook beef until browned. Drain, stir in refried beans, chili beans, tomatoes, salsa, chiles, and seasonings.

In a bowl, combine 1 3/4 cup of Mexican cheese blend, cottage cheese, and sour cream. Spread 1 cup of meat mixture into a greased 13×9 pan. Layer 3 noodles and a third of the cottage cheese mixture on top. Repeat layers twice. (Note: your dish will be full).

Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with the remaining cheese. Bake for another 10-20 minutes or until cheese is melted. Let stand for 20 minutes before serving.

YUM!