Enchilada casserole^

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

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