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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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âWhenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread.â âCharlene Griffin, Minocqua, Wisconsin Ingredients:
1-1/2 pounds ground beef |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (14-1/2 ounces) stewed tomatoes, undrained |
1 can (10 ounces) enchilada sauce |
1 to 2 teaspoons ground cumin |
1 egg, beaten |
1-1/2 cups (12 ounces) 4% cottage cheese |
3 cups (12 ounces) shredded mexican cheese blend |
8 flour tortillas (8 inches), cut in half |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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