Recipe by Justmez2
My family always thinks this is too pretty to cut into and want to take a picture. Me, I just grab the serving spoon and dig in. This is from J. Bennet from Minden, LA cut her recipe from a "Country Home." But I've added a bit of ZIP! Very colorful dish!
Top Review by Khandi Howard
I thought that this was good. I did layer just a little differently: tortilla, meat, cheese mixture, tortilla, meat, shredded cheese. I didn't put on the vegetables because I knew that we would be eating this as leftovers and it wouldn't heat very well with the lettuce, tomatoes, etc. on the top. BTW it was good the second time.
- 1 1⁄2 lbs ground beef
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon red pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (16 ounce) can diced tomatoes with green chilies
- 10 -12 flour tortillas (Original calls for corn tortillas)
- 2 cups small curd cottage cheese, drained
- 1 cup grated colby-monterey jack cheese
- 1 egg
- 1⁄2 cup grated cheddar cheese or 1⁄2 cup colby-monterey jack cheese
- 2 cups shredded lettuce
- 1⁄2 cup chopped tomato (I like Roma's)
- 3 green onions, chopped
- 1⁄4 cup sliced black olives
Directions See How It's Made
- Brown ground beef; drain thoroughly.
- Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes with green chilies heat through.
- Spray 9 x 13x 2-inch baking dish and place tortillas around sides and bottom.
- (Keep tortillas from sticking up to much over the sides-during baking they'll get tough.) Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.
- Combine cottage cheese, Monterey Jack/Colby and egg; pour over tortillas.
- Bake at 350 degrees for 30 minutes.
- Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole.
- (Center is cheese, lettuce, tomatoes, green onions and black olives on each side.) Serve with sour cream and salsa of your choice.