Easy Mexican Supper Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is not too hot and not to bland. You can adjust the amount of heat by the pepper spices you use. I love to fix this for family get togethers. Ingredients:
1 1/2 lbs ground beef |
1 1/2 teaspoons cumin |
1 tablespoon chili powder |
1/4 teaspoon garlic powder |
1 teaspoon paprika |
1 teaspoon salt |
1 teaspoon black pepper |
1 (16 ounce) can tomatoes and green chilies |
10 -12 flour tortillas |
2 cups lettuce, shredded |
1/2 cup tomato, chopped |
1 medium sweet onion, chopped |
1 (4 cup) bag mexican blend cheese, divided |
1 egg |
2 cups small curd cottage cheese |
2 tomatoes, chopped |
2 cups mexican blend shredded cheese |
2 medium sweet onions, chopped |
2 cups lettuce, shredded |
16 ounces sour cream |
8 ounces taco sauce |
Directions:
1. In a large skillet brown ground beef and onions.
2. Drain thoroughly and put back in skillet.
3. Add to beef mixture cumin, chili powder, garlic powder, paprika, salt, black pepper, and tomatoes with green chilis.
4. Let simmer for 5 minutes.
5. In a 13x9 baking dish cover sides and bottoms with 1/2 of tortillas.
6. Place 1/2 of beef mixture over tortillas.
7. Place remaining tortillas over beef mixture.
8. Place remining beef mixture over tortillas.
9. Combine cottage cheese, 1 cup shredded cheese, and egg.
10. Pour over meat mixture.
11. Bake at 350 for 30 minutes.
12. Remove from oven.
13. Layer lettuce, tomatoes, and 1 cup shredded cheese diagonally across casserole.
14. Serve with your choice of garnishes.
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