Taco salad casserole

Yield: 10 Servings

Measure Ingredient
1 tablespoon Olive oil
2 pounds Ground beef
1 medium Onion; chopped
2 \N 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
\N \N Drained; canned
2 cups Cottage cheese; small curd
4 ounces Jack cheese; shredded
1 large Egg
12 \N Corn tortillas
2 cups Iceberg lettuce; shredded
4 \N 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)

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