Mexican Lasagna

1 1/2 lbs. ground beef
1 1/2 tsp. cumin
1 T chili powder
1/4 tsp. garlic powder
1/4 tsp. red pepper
1 tsp. salt or to taste
1 tsp. black pepper or to taste
1 16 oz. can diced tomatoes
10 to 12 corn tortillas
2 cups small cottage cheese, drained
1 cup Monterrey Jack cheese with peppers
1 egg
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Avocado
Cilantro

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, and tomatoes; heat through. Pour half the beef mixture in bottom of a 13x9 inch baking dish. Then mix the cottage cheese, Monterey Jack cheese and egg together, put half of the mixture over the meat; then layer with tortillas and cover as completely as possible. Repeat layers. Cover and bake at 350º for 30 minutes. After taking out of oven, spread top of casserole with sour cream. Then make rows of cheddar cheese, lettuce, tomatoes, olives, and green onions across the casserole in a diagonal pattern. Yield: 6-8 servings.