Directions:
- In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.
- Cut tortillas in half; place half of them in a greased 13-in. x 9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.
- Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.4 Kcal (722 kJ) | ||
| Calories from fat | 48.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Cholesterol | 38.6mg | 13% | |
| Sodium | 332.75mg | 14% | |
| Potassium | 125.97mg | 3% | |
| Total Carbs | 17.6g | 6% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.2mg | 12% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 163.64 Kcal (685 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 36.64mg | 13% | |
| Sodium | 315.85mg | 14% | |
| Potassium | 119.57mg | 3% | |
| Total Carbs | 16.71g | 6% | |
| Sugars | 1.08g | 5% | |
| Dietary Fiber | 1.31g | 6% | |
| Protein | 12.93g | 27% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 53.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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