Taco salad casserole

10 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
2poundsGround beef
1mediumOnion; chopped
2Garlic cloves; minced
2tablespoonsChili powder
1tablespoonSweet paprika
1teaspoonSalt
1teaspoonOregano
½teaspoonCumin
teaspoonCayenne
32ouncesTomatoes; canned
4ouncesChopped chilies
Drained; canned
2cupsCottage cheese; small curd
4ouncesJack cheese; shredded
1largeEgg
12Corn tortillas
2cupsIceberg lettuce; shredded
4Plum tomatoes; chopped
4ouncesCheddar cheese; shredded
½cupGreen onions; chopped

Directions

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)