” Whenever I make this cheesy layered casserole, my visitors rave about it and request for the recipe. I serve it with French bread or toasted garlic bread.”.
— Charlene Griffin, Minocqua, Wisconsin.
Components
- 1-1/2 pounds ground beef
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 can (14 -1/ 2 ounces) stewed tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 1 to 2 teaspoons ground cumin
- 1 big egg, beaten
- 1-1/2 cups Daisy 4% cottage cheese
- 3 cups shredded Mexican cheese blend
- 8 flour tortillas (8 inches), halve
- 1 cup shredded cheddar cheese
Directions
- In a big frying pan, prepare the beef, onion and garlic over medium heat up until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Give a boil. Minimize heat; simmer, exposed, for 20 minutes.
- In a little bowl, combine egg and cottage cheese; set aside. Spread out a 3rd of the meat sauce into a greased 13 x9-in. baking dish. Layer with half of the tortillas, cottage cheese mix, cheese blend and a 3rd of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
- Cover and bake at 350 ° for 20 minutes. Discover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 387 calories, 21 g fat (11 g hydrogenated fat), 87 mg cholesterol, 771 mg salt, 25 g carbohydrate (4g sugars, 1g fiber), 25 g protein.