If you have company coming for Thanksgiving, it’s going to be a long holiday.  You can’t eat turkey all weekend.  After the leftovers have been exhausted,  serve this festive  make-ahead recipe on Friday or Saturday night.  Wow ’em with Mexican Lasagna!

MEXICAN LASAGNA

1 ½ pounds lean ground beef

1 medium onion, chopped

1 (15 oz) can enchilada sauce

1 (15 oz) can diced tomatoes

1  (2 ½ oz) can sliced ripe olives, drained

½ teaspoon salt

1 clove garlic, finely chopped or ¼ teaspoon garlic powder

¼ teaspoon pepper

1 cup small curd cottage cheese

1 egg

½ pound Monterey Jack cheese, thin sliced

8 (8 inch) , corn tortillas, halved

½ cup shredded cheddar cheese

Brown beef and onion in a large skillet. Drain. Stir in enchilada sauce, olives, tomatoes, salt, garlic and pepper. Simmer, uncovered,  for 20 minutes. Combine cottage cheese and egg in a small bowl; set aside. Spread one third of the meat sauce in a greased 13 in X 9 in X 2 in baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese.  Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake ten more minutes. Makes 6-8 servings.

This dish is much easier to prepare than Italian Lasagna.  Because you’re using tortillas, there are no noodles to boil and drain separately.  It really cuts down on a lot of time and messy pans.

You might offer to make this dish at home and bring it to an overworked relative or friend who is hosting the big Thanksgiving meal.   It will surely be appreciated!