Tex Mex Skillet Lasagna

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

• 1 lb. lean ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups uncooked mafalda (mini lasagna noodles)
• 16 oz. jar pasta sauce (2 cups)
• 12 oz. jar salsa (1-1/2 cups)
• 1 cup water
• 1 Tbsp. chili powder
• 1 (15 oz) cans black beans, rinsed and drained
• 1 cup small curd cottage cheese
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 cup shredded Pepper Jack cheese
• 2 Tbsp. chopped fresh cilantro
• 1/2 tsp. cumin
• 1/2 cup Parmesan cheese
• 1 cup shredded Pepper Jack cheese
• 1-2 avocados, sliced
• 1/2 pint cherry tomatoes, chopped

Preparation:

In heavy skillet, brown ground beef with onions and garlic. Drain well. Stir in uncooked noodles, pasta sauce, salsa, water, chili powder, and drained beans. Bring to a boil, then lower heat, cover skillet, and cook for 15-17 minutes until noodles are al dente, stirring frequently.

Meanwhile, combine cottage cheese, cream cheese, 1/2 cup Pepper Jack cheese, cilantro, and cumin in small bowl until blended.

Spoon the cottage cheese mixture evenly over cooked mixture in skillet. Sprinkle with Parmesan cheese and 1 cup Pepper Jack cheese. Cover and cook 5 to 8 minutes until cheese is melted and mixture is hot. Remove from heat and uncover. Let stand 5 minutes before serving. Garnish with sliced avocados and chopped tomatoes. 6 servings

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