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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This slightly spicy casserole was always a hit at our potlucks at work, so I finally asked the co-worker who brought it for the recipe. Now I make it for my family with the same success.LeeAnn McCue, West Springfield, Massachusetts Ingredients:
1 pound ground beef |
1 tablespoon finely chopped onion |
2 cans (8 ounces each) tomato sauce |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 teaspoon garlic salt |
1 cup (8 ounces) 4% cottage cheese |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies |
4 cups crushed tortilla chips |
2 cups (8 ounces) shredded monterey jack cheese |
additional tortilla chips |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, olives and garlic salt; set aside. In a bowl, combine cottage cheese, sour cream and chilies; mix well. In a greased 11-in. x 7-in. baking dish, layer half of the tortilla chips, meat mixture, cottage cheese mixture and Monterey Jack cheese. Repeat layers. Top with additional tortilla chips. Bake, uncovered, at 350° for 40 minutes or until heated through. Yield: 6 servings.
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