| 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
A Message from our Provider:
“Forbidden fruits create many jams”