| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Meat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped |
| 1 |
cn |
(1-lb) tomatoes; with juice |
| 1 |
cn |
(10-oz) enchilada sauce |
| 1 |
cn |
(2.25-oz) ripe olives; sliced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1 |
pk |
(8-oz) frozen tortillas |
| 1 |
c |
Cottage cheese |
| 1 |
|
Egg |
| 1/2 |
lb |
Monterey Jack or Mozzarella cheese; sliced |
| 1/2 |
lb |
Cheddar cheese; grated |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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 1/3 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
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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