Prep 15 mins
Cook 40 mins
My kids love this casserole. It's quite simple to make, yet tasty.
- 1 lb ground beef
- 1 small onion, chopped
- 1⁄2 cup chopped green pepper
- 2 1⁄2 cups frozen corn, thawed
- 3 cups salsa
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon chili powder
- 2 cups low fat cottage cheese
- 2 cups low-fat sour cream
- 10 cups coarsley crushed tortilla chips, divided
- 3 cups shredded cheddar cheese, divided
- Preheat oven to 350°F
- Brown beef in large skillet with onion and green pepper; drain.
- Return to skillet and add corn and salsa and cumin and chili powder; mix well. Cook until heated through, stirring occasionally. Set aside.
- Mix cottage cheese and sour cream.
- Layer 5 cups of the chips, 1/2 of the meat mixture, 1/2 of the cottage cheese mixture, and 1 1/2 cups cheddar cheese in a 13" x 9" casserole dish.
- Repeat layers of chips, meat mixture and cottage cheese mixture and finally remaining cheddar cheese.
- Cover lightly and bake 35-40 minutes.
Since my first try on 2-20-08, I finally made this recipe again--and had better results this time. I think the first time, I had crushed the chips too finely, thus using far more than I needed. They should be crushed LIGHTLY, with your hand, leaving them in fairly large pieces. The 9 X 13 pan was still pretty full (a little above the top), but the foil over it helped everything to stay in place and the meal was delicious. A great balance of everything. Yum! We'll add it to our "regulars."
I brown my beef (or substitute ground turkey) and onions in the microwave in a pan with a colander. I can use the cheapest ground beef and easily get out all the fat, since I'm using spices anyways I don't need to fry the fat in for flavor. It's fast -- 6 minutes per pound in the average micro. and you can through all the disgusting guck away instead of eating it. I'm allergic to bell peppers, so I leave them out, but no one notices. I like Safeway's Southwest Salsa the best with this recipe, it has a lot of chunky vegetables in it. Great recipe! You can make the whole thing in the micro, but you use a little of the crunch of the chips. To figure out how long to cook it, weigh the pan before you put in the ingredients, then weigh it again when it's full, and cook it 6 minutes per pound of ingredients. Of course you have to be using a microwave safe pan.
I have no stove at the moment so I made this with my forman and the crockpot. Browned the meat & onions in the forman, then followed your directions only using my crockpot. (I have a large oval one) I have to tell you this was GREAT!!!! I love the difference the sour cream and cottage cheese made in this recipe. I used extra spices and will probably kick it up even more the next time. And ......there WILL BE a next time! Topped with fresh diced tomatoes and jalapenos. I think this is my new favorite Mexican dish. Thanks parsley, this is 5+ stars.