Prep 20 mins
Cook 50 mins
Posted in response to a request from the Velveeta web site
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped green pepper
- 2 1⁄2 cups Taco Bell Home Originals thick 'n chunky salsa
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 10 6-inch corn tortillas, divided
- 2 cups breakstone's cottage cheese
- 1 cup kraft, shredded sharp cheddar cheese
- 1 (2 1/4 ounce) cansliced pitted ripe olives
- Brown meat in large skillet on medium heat; drain.
- Add onion and green pepper; cook until tender-crisp, stirring occasionally.
- Stir in salsa, corn and seasonings.
- Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish.
- Repeat layers, ending with meat sauce.
- Sprinkle with cheddar cheese and olives.
- Bake at 375F for 30 minutes or until thoroughly heated.
This is an excellent recipe! It can be made ahead and cooked later. I used ricotta cheese since I prefer it over cottage cheese. The tortillas make a nice change over pasta.
I made this recipe for a Mexican potluck we were having with our small group at church. Even before I had the casserole in the oven, my dad licked the spoon from the sauce and said, "MMMMMM, that's good!!!" I had to agree!!! At the potluck, there wasn't much left and what was will make a delicious option for lunch! I did use a red pepper since I favor them over green because they're sweeter and I used a Kraft Mexican cheese blend too. Thank you so much for a delicious Mexican recipe!!!
This was fine for being a comfort food casserole. I brought it to a church pot luck. Only about half was eaten. I did add an additional cup of salsa and I combined the called for cottage cheese with a cup of sour cream just because I had a hard time spreading out everything. I also left out the olives. I might make this again when I have leftover taco meat and salsa.