Tortilla-Beef Casserole Recipe
Try this Tortilla-Beef Casserole. An easily prepared non-vegetarian recipe, Tortilla-Beef Casserole is a side dish that you will always love to include in your menu.
Ingredients
1 1/2 pounds ground chuck, crumbled
1 medium-sized onion, chopped
1 can (1 lb.) tomatoes
1 can (10 oz.) enchilada sauce
1 can (2 1/4 oz.) sliced ripe olives, including liquid
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup salad oil
8 corn tortillas
1 cup small-curd cottage cheese
1 egg
1/2 pound jack cheese, thinly sliced
1/2 cup each shredded Cheddar cheese and finely crushed, packaged tortilla chips
Directions
Brown ground chuck and onion in a large frying pan.
Blend in tomatoes, enchilada sauce, ripe olives with liquid, salt, garlic powder, and pepper.
Bring mixture to a boil, reduce heat, and simmer, uncovered, for about 20 minutes, stirring occasionally.
Meanwhile, heat salad oil in a small frying pan; in it saute tortillas one at a time for a few seconds on each side or just until softened.
Drain tortillas on paper towels; cut drained tortillas in half.
Beat cottage cheese with egg.
Spread 1/3 of the meat sauce in a greased, shallow, 3-quart casserole; top with half the jack cheese, half the cottage cheese mixture, and half of the tortilla halves, arranging each in an even layer.
Repeat layering, using 1/3 more of the meat sauce and the remainingjack cheese, cottage cheese mixture, and tortilla halves.
Spread with remaining meat sauce; top with Cheddar cheese and a border of crushed tortilla chips.
Bake, uncovered, in a 350° oven for about 20 minutes (about 35 minutes if cold), or until casserole is thoroughly heated and Cheddar cheese is melted.
Blend in tomatoes, enchilada sauce, ripe olives with liquid, salt, garlic powder, and pepper.
Bring mixture to a boil, reduce heat, and simmer, uncovered, for about 20 minutes, stirring occasionally.
Meanwhile, heat salad oil in a small frying pan; in it saute tortillas one at a time for a few seconds on each side or just until softened.
Drain tortillas on paper towels; cut drained tortillas in half.
Beat cottage cheese with egg.
Spread 1/3 of the meat sauce in a greased, shallow, 3-quart casserole; top with half the jack cheese, half the cottage cheese mixture, and half of the tortilla halves, arranging each in an even layer.
Repeat layering, using 1/3 more of the meat sauce and the remainingjack cheese, cottage cheese mixture, and tortilla halves.
Spread with remaining meat sauce; top with Cheddar cheese and a border of crushed tortilla chips.
Bake, uncovered, in a 350° oven for about 20 minutes (about 35 minutes if cold), or until casserole is thoroughly heated and Cheddar cheese is melted.
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