Mexican Lasagna

I haven't made this in a long while, but we had ground beef and it just sounded better than soup. This is from The Best of Country Cooking by Reiman Publications-1993.

I double this!

1-1/2 lbs. ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper (cayenne)
1 teaspoon salt or to taste
1 16 oz. can chopped tomatoes
10-12 corn tortillas
2 cups small curd cottage cheese
1 cup shredded Monterey Jack cheese (with peppers-optional)
1 egg
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions
1/4 cup sliced black olives

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper/cayenne, salt, black pepper and tomatoes; heat through. Cover bottom and sides of a 13" x 9" x 2" baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350* for 30 minutes. Remove from oven; sprinkle cheddar cheese, lettuce, tomatoes, green onions and olives over casserole. Yield 6-8 servings.

Now the way they have it photographed in the cookbook there is a diagonal row of green onions, olives, tomatoes, lettuce, cheese in the middle, lettuce, tomatoes, olives and onions. The onions are in opposite corners and each row gets longer until the single cheese row in the middle. Of course, you can just sprinkle all of it all over the top and then everyone would get some of every topping.