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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A tasty and easy-to-make family favorite adapted from a Mission Foods recipe. Ingredients:
12 (6 inch) corn tortillas |
1 1/2 lbs ground beef |
2 tablespoons taco seasoning mix |
1/2 teaspoon seasoning salt |
1 (14 1/2 ounce) can diced tomatoes |
2 (8 ounce) cans tomato sauce |
1 (4 ounce) can diced green chilies |
16 ounces cottage cheese, pureed |
1 large egg, beaten |
2 cups shredded colby-monterey jack cheese, divided |
1/2 cup sliced olive |
Directions:
1. Cut each tortilla into 2 or 3 pieces; set aside.
2. Brown ground beef in a large skillet until crumbly; drain fat.
3. Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
4. Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
5. In a lightly greased 9x13 baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
6. Bake, uncovered, at 350° for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
7. NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
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