Recipe by Chef Booshman
I like this recipe because it's made with corn tortillas instead of pasta noodles. It sure is a family pleaser.
Top Review by littleturtle
Lots of flavor, just somehow we didn't like it as much as I expected. I used 2/3 lb pork country sausage cause I needed to use it up + .9 lb of ground beef. I like spicy food so I used jalapenos instead of green chilies and added them with the tomatoes as that seemed a reasonable place for them to go. I used the pepper jack cheese with a 1/2 cup extra cheddar on top because I wasn't paying attention and put too much of the jack in the cottage cheese/egg mixture. Next time I think I would rather just use cheddar instead of jack. I took a wild guess and used 1 1/2 cups cottage which seemed about right. And I used wheat-corn blend tortillas for the bottom 2 layers because the other review had mentioned regular corn tortillas being too small, but it was only a package of 8 so I finished off the top layer with 3 of the regular corn tortillas and the extra 1/2 tortilla to fill in the spaces. After trying it, I think this recipe intends the wheat-corn blend tortillas. The regular corn tortillas got all hard and curled up a lot around the edges before the cheese got melted on top. This recipe has some major errors that need to be fixed in the directions, but the overall finished product was pretty good.
- 1 lb ground beef (I use ground chicken) or 1 lb ground turkey (I use ground chicken)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (4 ounce) canchopped green chilies
- 1 (1 1/4 ounce) packet taco seasoning mix
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can enchilada sauce, divided
- 1⁄2 lb monterey jack pepper cheese, shredded (or use cheddar)
- 1 (16 ounce) can refried beans
- 2 cups cottage cheese
- 2 eggs
- 10 corn tortillas
- sour cream
- taco sauce
Directions See How It's Made
- In a large skillet, brown ground beef and drain well. Add tomatoes, onions, garlic, taco seasoning and half of the enchilada sauce. Bring to a boil; reduce heat and simmer 10-15 minutes, stirring occasionally.
- Stir in refried beans, set aside.
- Combine 1/2 cup cheese, cottage cheese, and 2 eggs. Stir well using a fork. Set aside.
- Layer 1/4 of the enchilada sauce in a 9 x 13 casserole dish. Place 2 corn tortillas plus one broken in half on top of sauce. Place 1/3 of meat mixture on top of tortillas followed with 1/3 of the cheese. Repeat one more time until all the stuff is used up (except for remaining jack cheese).
- Bake at 350 degrees for 35 minutes. Sprinkle remaining jack cheese on top and bake for another 5 minutes or until cheese is melted.
- Let stand 5 minutes before serving.
- Serve topped with sour cream and taco sauce.