Recipe Mexican Lasagna

Yep. This one is great. You have to be an absolute idiot to mess it up. Also, buy a gimme foil pan, do all the assembly, then cook on site. The first time I had this, my friends wife was all bed rest and couldn't cook for him. I know, you'd think he would cook. Listen, his job (as he told me) is make money and eat... or something like that. He does BBQ, but day to day, that's not his deal. So we had this. A couple of months later, my brother and his wife lost her father. I brought this over amd they were very pleased. Your loved ones will be, too.

• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2-1/2 cups Herdez Salsa (or some other thick and yummy salsa)
• 1 can (11 oz.) whole kernel corn, drained
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 12 corn tortillas (6 inch), divided
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1 can (2-1/4 oz.) sliced pitted ripe olives, drained

PREHEAT oven to 375°F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

LAYER one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

BAKE 30 min. or until heated through.