Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
1 large | Chopped onion |
¼ cup | Chopped green bell pepper |
1 can | (14 1/2oz) whole tomatoes, |
\N \N | Chopped and drained |
1 can | (10oz) enchilada sauce |
1 can | (2 1/4oz) sliced olives, |
\N \N | Drained |
1 teaspoon | Salt |
2 cups | Shredded cheddar, divided |
1 cup | Cottage cheese |
1 \N | Egg, beaten |
1 pack | (10oz-6\") corn tortillas, |
\N \N | Torn |
Brown meat, onion and pepper until vegetables are tender; drain. Add tomatoes, enchilada sauce, olives and sale. Simmer, covered, about 20 minutes.
Combine 1 cup cheddar, cottage cheese and egg until well blended; set aside.
Spread ⅓ meat mixture in greased 13X9X2" baking pan. Cover with half of the tortillas; spread with half the cheese. Repeat, ending with meat layer. Bake 30 minutes at 350F. Sprinkle with remaining cheese and bake 3-5 minutes until cheese is melted. Let stand 5-10 minutes before serving.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-20-95