California (Mexican) Tortilla Casserole |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe came from a dietitian I know; her original recipe came from Bon Appetit. I haven't made this for awhile, but I tried to include the time it takes to slice and grate the cheeses within the prep time. Total servings should be at least six, perhaps eight. Ingredients:
2 lbs ground beef |
1 large onion, chopped |
2 cloves garlic, pressed or minced |
2 tablespoons chili powder |
3 cups tomato sauce |
1/2 teaspoon sugar |
3/4 teaspoon kosher salt |
1/2 cup sliced black olives (extra may be offered for garnish) |
1 (4 ounce) can diced green chilies |
12 corn tortillas, quartered |
2 cups small curd cottage cheese |
1 egg |
8 ounces sliced monterey jack cheese |
1 cup grated cheddar cheese |
sour cream (optional) |
extra sliced black olives (optional) |
chopped green onion (optional) |
Directions:
1. Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
2. In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
3. Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
4. Beat cottage cheese and egg together until blended.
5. In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
6. Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
7. Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).
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