Enchilada casserole^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | large | Chopped onion |
| ¼ | cup | Chopped green bell pepper |
| 1 | can | (14 1/2oz) whole tomatoes, |
| Chopped and drained | ||
| 1 | can | (10oz) enchilada sauce |
| 1 | can | (2 1/4oz) sliced olives, |
| Drained | ||
| 1 | teaspoon | Salt |
| 2 | cups | Shredded cheddar, divided |
| 1 | cup | Cottage cheese |
| 1 | Egg, beaten | |
| 1 | pack | (10oz-6\") corn tortillas, |
| Torn | ||
Directions
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