Mexican Lasagna

• 1 lb lean ground beef

• ½ c chopped onion

• ½ c chopped bell pepper

• 2 ½ C salsa

• 1 cup shredded sharp cheddar cheese

• 1 can whole kernel corn, drained

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 10 6-inch flour tortillas

• 2 cups cottage cheese

• 1 can sliced pitted black olives, drained

Preheat oven to 375. Brown meat, onion and bell pepper in large skillet on medium heat, drain. Add salsa, corn and seasonings. Layer one third of meat sauce, half the tortillas and half the cottage cheese in a 9x13 baking dish. Repeat layers, ending with meat sauce. Sprinkle with cheese and olives. Bake for 30 minutes.