Enchilada Lasagna

Taken from Taste of Home magazine - August 2010

You'll Need:
1.5 lbs ground beef
1 medium onion chopped
1 minced garlic clove
1 can stewed tomatoes
1 can enchilada sauce
1 tsp ground cumin
1 egg beaten
1.5 cups cottage cheese
3 cups shredded mexican cheese
8 flour tortillas
1 cup shredded cheddar cheese

Directions:
In a large skillet, cook the beef, onion, and garlic. Drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Simmer for 20 minutes. In a small bowl combine egg and cottage cheese. Set aside. Spread 1/3 of meat on bottom of 9x13 baking dish. Layer with haf of the cheese blend, then tortillas, then cottage cheese mixture, then meat sauce. Repeat and sprinkle with cheddar cheese. Cover nad bake for 20 min at 350 degrees. Bake an additonal 10 min uncovered. Serve and enjoy.