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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A Mexican casserole served over lettuce. Ingredients:
3 -4 green onions, chopped save darkest green parts for garnish |
1 cup cottage cheese |
16 ounces low-fat sour cream |
1 1/2 lbs ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
3 minced garlic cloves |
1 (15 ounce) can petite diced tomatoes, undrained |
1 (15 ounce) can black beans, rinsed and drained |
1 (6 ounce) can tomato paste |
2/3 cup warm water |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4-1/2 teaspoon cayenne pepper |
1/4 teaspoon pepper |
1/4 teaspoon salt, more to taste |
1 (10 ounce) bag corn chips, coarsely crushed, like fritos |
2 1/2 cups shredded monterey jack and cheddar cheese blend or 2 1/2 cups mexican blend cheese or 2 1/2 cups any cheddar cheese |
1 (2 1/4 ounce) can sliced black olives, drained (optional) |
1 head lettuce, shredded |
Directions:
1. Preheat oven to 350. Grease/spray a 13 x 9 casserole dish; set aside.
2. In a bowl, stir together the cottage cheese, sour cream and chopped green onions.
3. In a large skillet, brown/crumble ground beef with onion, green pepper and garlic. Drain and return to the skillet.
4. Add to the skillet, tomatoes, Black beans, tomato paste, water and seasonings. Simmer for about 10-12 minutes, stirring occassionally.
5. Scatter HALF of the coarsely crushed chips on the bottom of the prepared casserole dish.
6. Top with HALF of the beef/bean mixture.
7. Top with HALF of the cottage cheese/sour cream mixture.
8. Sprinkle with HALF of the shredded cheese.
9. Repeat all the layers again, ending with the last of the shredded cheese. Sprinkle top with black olives (optional) and reserved chopped dark green onion parts (optional).
10. Bake at 350 for 25-30 minutes or until heated through.
11. Divide shredded lettuce on plates and spoon casserole over top to serve.
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