| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Tex-Mex | Tex-mex, Casseroles, Beef | 6 | Servings |
INGREDIENTS
| MCLAUGHLIN TGJX44B | ||
| 12 | oz | Ground beef; cooked |
| Turkey | ||
| 1 | ts | Seasoned salt |
| 2 | tb | Taco seasoning mix |
| 1 | c | Rotel tomatoes |
| 1 | c | Chopped tomatoes |
| 1 1/2 | c | Tomato sauce |
| 1 | c | Cottage cheese |
| 3 | lg | Eggs |
| 12 | 6" corn tortillas; (quartered) | |
| 6 | oz | Monterey Jack Cheese |
INSTRUCTIONS
Cook meat; salt, taco seasoning, tomatoes, rotel and sauce. Simmer. Combine cottage cheese and eggs. May run through blender. In bottom of 9 x 13 pan sprayed with Pam place 1/2 meat mixture, top with 1/2 tortillas, 1/2 cottage cheese. Top with 1/2 MJ cheese. Repeat layers Bake at 350 degrees for 25 minutes. This is geared towards WW - 1 portion = 4 oz protein (1/2 egg, 1/2 cheese); 1 vegetable; 2 bread This recipe is really "HOT" - since we don't care for the really "HOT" - here is how I alter it to our taste. Omit 1 cup Rotel; use 2 cups chopped tomatoes; reduce tomato sauce to 1 cup and add 1/2 cup mild Pace's Picante sauce. Same "counts" apply, much less spicy. I have taken this to several "Pot luck" suppers and never have any left overs - also take several copies of the recipe since I always get lots of requests. Use more MJ cheese if you're not concerned about calorie counting. ENJOY! Formatted by Elaine Radis Posted to EAT-L Digest 8 October 96 Date: Wed, 9 Oct 1996 03:46:31 -0500 From: LD Goss <ldgoss@METRONET.COM>
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