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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My family always thinks this is too pretty to cut into and want to take a picture. Me, I just grab the serving spoon and dig in. This is from J. Bennet from Minden, LA cut her recipe from a Country Home. But I've added a bit of ZIP! Very colorful dish! Ingredients:
1 1/2 lbs ground beef |
1 1/2 teaspoons ground cumin |
1 tablespoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon red pepper |
1 teaspoon salt |
1 teaspoon black pepper |
1 (16 ounce) can diced tomatoes with green chilies |
10 -12 flour tortillas (original calls for corn tortillas) |
2 cups small curd cottage cheese, drained |
1 cup grated colby-monterey jack cheese |
1 egg |
1/2 cup grated cheddar cheese or 1/2 cup colby-monterey jack cheese |
2 cups shredded lettuce |
1/2 cup chopped tomato (i like roma's) |
3 green onions, chopped |
1/4 cup sliced black olives |
Directions:
1. Brown ground beef; drain thoroughly.
2. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes with green chilies heat through.
3. Spray 9 x 13x 2-inch baking dish and place tortillas around sides and bottom.
4. (Keep tortillas from sticking up to much over the sides-during baking they'll get tough.) Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.
5. Combine cottage cheese, Monterey Jack/Colby and egg; pour over tortillas.
6. Bake at 350 degrees for 30 minutes.
7. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.
8. (Center is cheese, lettuce, tomatoes, green onions and black olives on each side.) Serve with sour cream and salsa of your choice.
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