Enchilada Casserole
1 lb ground beef
2 clove garlic
½ Tbs onion powder
1 tsp salt
pepper to taste
1 recipe of Dana's enchilada sauce or 15-17 oz canned
6 oz tomato paste
1/3 C sugar
1 can of corn, drained
3 C cottage cheese
1 egg mixed with cottage cheese
1½ lbs Monterey Jack cheese, shredded
12-15 corn tortillas
Crushed tortilla chips
Brown beef with garlic and drain. Add spices, sauces and corn. Layer 1/3 of sauce, then 1/3 of tortillas, then cottage cheese, then 1/3 shredded cheese. Continue with two more layers, except cottage cheese, ending with the last of the shredded cheese. Top all with crushed tortilla chips. Bake 350°F uncovered for 30 minutes or until bubbly.
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