Yield: 8 Servings
|1½ pounds||Ground beef|
|1 medium||Onion; chopped|
|1 can||(1-lb) tomatoes; with juice|
|1 can||(10-oz) enchilada sauce|
|1 can||(2.25-oz) ripe olives; sliced|
|¼ teaspoon||Garlic powder|
|1 pack||(8-oz) frozen tortillas|
|1 cup||Cottage cheese|
|½ pounds||Monterey Jack or Mozzarella cheese; sliced|
|½ pounds||Cheddar cheese; grated|
Brown beef & onion in large pan. Drain. Add tomatoes, enchilada sauce, olives, salt, garlic powder & pepper. Cut tortillas in half. Beat cottage cheese with egg. Spread ⅓ meat sauce in large casserole dish. Top with half the Monterey Jack cheese & half the cottage cheese mixture. Top with half the tortillas & sprinkle part of the Cheddar cheese on top. Repeat layers with final portion of meat sauce on top. Sprinkle with remaining Cheddar cheese. Bake uncovered at 350 for 20-25 minutes.
MRS. N.R. HOSEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .