Mexican Lasagna

I think this should be called Taco Lasagna b/c of the toppings you put on after it's cooked. I left out the olives because I don't like them.

I realize now that it's better to put the lettuce topping on right before you eat it, otherwise it gets wilted. And, if you want to heat it up later, wilted, warm lettuce is just not okay. Sorry about that! I hope you liked it anyhow!

Ingredients:
1 1/2 lbs. ground beef
1 tsp ground cumin
1 Tbsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper, or to taste
1 tsp salt
1/2 tsp ground black pepper
1 can (14.5 oz) tomatoes, diced, undrained
10 corn tortillas
2 cups ricotta cheese or small curd cottage cheese, drained
1 cup grated Monterrey Jack cheese with chile peppers
1 egg, lightly beaten
1/2 cup grated Cheddar cheese
1 1/2 to 2 cups shredded lettuce
1/2 cup chopped fresh tomatoes
4 green onions, chopped (including green)
1 small can (4 oz) sliced olives, drained

Brown ground beef; drain well. Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13X9 in. baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterrey Jack cheese and egg; pour over tortillas. Bake at 350 degrees for 30 min. Remove from oven; garnish the top with Cheddar cheese, lettuce, fresh tomatoes, green onions, and olives.