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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Courtesy of TOH magazine. This is a sure thing hit with everyone I've ever served it to. Ingredients:
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (10 ounce) can enchilada sauce |
1 -2 teaspoon cumin |
1 egg, beaten |
2 cups cottage cheese |
3 cups mexican blend cheese (i use more) |
8 flour tortillas, cut in half (8-inch) |
2 cups shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef, onion and garlic over medium heat. Drain fat. Add tomatoes, enchildad sauce, and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat mixture into a greased 9 x 13 baking dish. Layer with 1/2 of the Mexican cheese blend, tortillas (tear to fit), cottage cheese mix, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
3. Cover and bake at 350 for 30 minutes or until bubbly. Let stand for 15 minutes before cutting.
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