Tortilla Lasagna

2 pounds lean ground beef
1 large sweet onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon red pepper
1/2 teaspoon cayenne pepper
1 (14 ounce) can diced tomatoes, drained
12 corn tortillas
1 (16 ounce) container cottage or ricotta cheese
1 cup Monterey jack cheese, shredded
2 cups lettuce shredded
2 fresh tomatoes, diced
1 cup black olives, sliced
1 cup Cheddar cheese, shredded

Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas.

Combine ricotta and Monterey jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees F for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.