Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Posted in response to a request from the Velveeta web site

Ingredients Nutrition

Directions

  1. Brown meat in large skillet on medium heat; drain.
  2. Add onion and green pepper; cook until tender-crisp, stirring occasionally.
  3. Stir in salsa, corn and seasonings.
  4. Layer 1/3 of the meat sauce, 1/2 of the tortillas and 1/2 of the cottage cheese in 13x9-inch baking dish.
  5. Repeat layers, ending with meat sauce.
  6. Sprinkle with cheddar cheese and olives.
  7. Bake at 375F for 30 minutes or until thoroughly heated.

Reviews

(5)
Most Helpful

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.

Tara July 16, 2002

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!!!

SilentCricket August 29, 2003

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.

ShaGun April 03, 2006

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