Tortilla Casserole

from Nan Snider 

submitted by Marilyn Clemens 

preparation time: 30 minutes; cook time: 1 hour 

serves 6 to 8 

 

1 ½ pound low-fat ground beef 

1 medium onion, chopped 

1 can (1 pound) tomatoes 

1 can (10 ounces) enchilada sauce 

1 can (2 ¼ ounces) sliced ripe olives, including liquid 

1 teaspoon salt 

¼ teaspoon garlic powder 

⅛ teaspoon pepper 

8 (or fewer) corn tortillas, cut in half 

1 cup small curd cottage cheese 

1 egg 

½ pound jack cheese, thinly sliced 

½ cup each shredded cheddar cheese and finely crushed Fritos/tortilla chips 

 

Preheat oven to 350 degrees F. 

 

In a large skillet over medium-high heat, brown the ground beef and onion. Drain grease, blend in tomatoes, enchilada sauce, olives with liquid, salt, garlic power and pepper. Bring mixture to a boil, reduce heat and simmer uncovered for about 20 minutes. Meanwhile, beat cottage cheese with egg. 
 
Spread ⅓ of the meat sauce in a greased, shallow 3-quart casserole, top with half the jack cheese, half the cottage cheese mixture and half of tortilla halves, arranging each in an even layer. Repeat layering. Spread with remaining meat sauce, top with cheddar cheese and a border of crushed tortilla chips. Bake uncovered for about 20 minutes or until cheddar cheese is melted and casserole is thoroughly heated.  

 

Layering will depend on the size and depth of your casserole. Easy to make ahead of time. Keeps well in the refrigerator.