Taco Salad Casserole
Ingredients| 1 tbsp olive oil 2 lb ground beef 1 medium onion, chopped 2 garlic cloves, minced 2 tbsp chili powder 1 tbsp sweet paprika 1 tsp salt 1 tsp oregano 1/2 tsp cumin 1/8 tsp cayenne 32 oz tomatoes, canned 4 oz chopped chilies 1 drained, canned 2 cup cottage cheese, small curd 4 oz jack cheese, shredded 1 large egg 12 corn tortillas 2 cup iceberg lettuce, shredded 4 plum tomatoes, chopped 4 oz cheddar cheese, shredded 1/2 cup green onions, chopped |
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Saute onion, garlic & beef in oil. Drain fat. Add salt & spices &
stir over heat 1 minute. Stir in (I like to puree them with juice in
can) tomatoes & chilies. Reduce heat to low. Simmer, uncovered, until
excess liquid is evaporated (30 minutes).
Heat oven to 350^. Lightly oil 9 * 13" pan. Combine cottage & Jack
cheeses with egg in medium bowl. Place overlapping layer of half of
tortillas in baking dish. Spread with meat mixture. Top with remaining
tortillas and spread with cheese mixture. Bake until topping is firm
in center, about 30 minutes. Let casserole stand for 5 minutes. Top
with layer of lettuce, then sprinkle with tomatoes, cheddar, olives &
green onion. Cut into rectangles & serve immediately. 10 servings,
FROM: LYNN HERRICK (RFWK29A)
Servings:
10
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