| Type: | Dinner |
| Ingredients: |
1.5 pounds ground beef 1 medium chopped onion 1 (14.5 ounce) can enchilada sauce 1 (14.5 ounce) can diced tomatoes, undrained 1 (2.25 ounce) can slice ripe olives, drained 1 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1 cup small curd cottage cheese* 1 egg 1/2 pound thinly sliced Monterey Jack cheese 8 corn tortillas 1/2 cup shredded cheddar cheese |
| Procedure: |
Brown beef and onion. Drain. Stir in enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper. Bring to a boil, reduce heat, and simmer about 20 minutes. In separate bowl, combine cottage cheese and egg. Spread 1/3 of meat sauce in greased 9x13 pan. Top with 1/2 the Jack cheese, half the cottage cheese and half the torillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350º for 20 minutes. Uncover and bake 10 minutes longer. *I omitted the cottage cheese and egg. I added lots more shredded Monterey Jack cheese, some corn, and some kidney beans. Black beans would also work well. |
| Yields: | 6 servings |