astray recipes: Taco salad casserole

Categories: Casseroles
Yield: 10 Servings

Measure	Ingredient
1 tablespoon	Olive oil
2 pounds	Ground beef
1 medium	Onion; chopped
2	Garlic cloves; minced
2 tablespoons	Chili powder
1 tablespoon	Sweet paprika
1 teaspoon	Salt
1 teaspoon	Oregano
½ teaspoon	Cumin
⅛ teaspoon	Cayenne
32 ounces	Tomatoes; canned
4 ounces	Chopped chilies
	Drained; canned
2 cups	Cottage cheese; small curd
4 ounces	Jack cheese; shredded
1 large	Egg
12	Corn tortillas
2 cups	Iceberg lettuce; shredded
4	Plum tomatoes; chopped
4 ounces	Cheddar cheese; shredded
½ cup	Green onions; chopped

Saute onion, garlic & beef in oil. Drain fat. Add salt & spices & stir over heat 1 minute. Stir in (I like to puree them with juice in can) tomatoes & chilies. Reduce heat to low. Simmer, uncovered, until excess liquid is evaporated (30 minutes).

Heat oven to 350^. Lightly oil 9 * 13" pan. Combine cottage & Jack cheeses with egg in medium bowl. Place overlapping layer of half of tortillas in baking dish. Spread with meat mixture. Top with remaining tortillas and spread with cheese mixture. Bake until topping is firm in center, about 30 minutes. Let casserole stand for 5 minutes. Top with layer of lettuce, then sprinkle with tomatoes, cheddar, olives & green onion. Cut into rectangles & serve immediately. 10 servings, FROM: LYNN HERRICK (RFWK29A)

taco salad casserole