| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Mexican | Mexican | 1 | Servings |
INGREDIENTS
| 1 | 16-oz roll mild sausage | |
| 1 | 8-oz jar chunky salsa | |
| 1 | pk | (1.5 oz) taco seasoning |
| 1 | Container; (12 oz) cottage cheese | |
| 1 | pk | (8 oz) shredded Mexican style cheese; divided |
| 2 | Eggs; beaten | |
| 10 | 7-inch flour tortillas | |
| 1 | cn | (4.5 oz) chopped green chiles; drained |
| 1 | cn | (2 1/4 oz) chopped ripe olives |
| 1 | cn | (2 1/4 oz) sliced ripe olives |
INSTRUCTIONS
Directions: Heat oven to 350. In medium skillet brown sausage over medium high heat. Remove from heat; drain grease. Stir in salsa and taco seasoning. In medium bowl, combine cottage cheese, 1 cup cheese, and eggs. Grease 13 x 9 pan and place 8 tortillas over bottom and up sides of pan. Spoon half of meat mixture and half of cottage cheese mixture over tortillas. Place two tortillas across top and spoon remaining meat mixture and cottage cheese mixture on top. Sprinkle with green chiles, olives, and remaining cheese. Bake at 350 for 45 - 50 minutes covered with aluminum foil. Uncover and bake 5 minutes longer or until cheese is bubbly. Serve warm. Yield: 10-12 servings. Kathy Franklin/TN State Fair Winner Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998
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