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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Southwestern twist to an old favorite. I got this recipe from a co-worker years ago. We make this quite a bit with corn or flour tortillas. Ingredients:
1 -1 1/2 lb ground chuck |
1 medium onion, chopped |
1 (15 ounce) can enchilada sauce |
1 (15 ounce) can diced tomatoes |
1 (2 1/4 ounce) can sliced ripe olives (drained) |
1 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1 cup small curd cottage cheese |
1 egg |
8 flour tortillas or 8 corn tortillas, halved |
1 lb monterey jack cheese, sliced |
1/2 cup cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, brown ground chuck and chopped onion, drain well.
3. Stir in enchilada sauce, diced tomatoes (with juice), olives, salt, garlic powder, pepper; bring to a boil, reduce heat and simmer uncovered for 20 minutes.
4. In a small bowl, combine cottage cheese and egg, set aside.
5. Spread 1/3 of meat sauce in greased or sprayed 9x13 baking dish, top with 1/4 Monterey Jack, 1/2 of cottage cheese mixture and 4 halved tortillas.
6. Repeat layers and end with last 1/3 of meat sauce.
7. Sprinkle with cheddar cheese.
8. Cover with foil and bake at 350 degrees for 20 minutes, uncover and bake another 10 minutes.
9. Enjoy!
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