Taco salad casserole

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Recipe by: evangelos

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
2 lb Ground beef
1 md Onion; chopped
2 Garlic cloves; minced
2 tb Chili powder
1 tb Sweet paprika
1 ts Salt
1 ts Oregano
1/2 ts Cumin
1/8 ts Cayenne
32 oz Tomatoes; canned
4 oz Chopped chilies
Drained; canned
2 c Cottage cheese; small curd
4 oz Jack cheese; shredded
1 lg Egg
12 Corn tortillas
2 c Iceberg lettuce; shredded
4 Plum tomatoes; chopped
4 oz Cheddar cheese; shredded
1/2 c Green onions; chopped

Saute onion, garlic beef in oil. Drain fat. Add salt spices
stir over heat 1 minute. Stir in (I like to puree them with juice in
can) tomatoes chilies. Reduce heat to low. Simmer, uncovered, until
excess liquid is evaporated (30 minutes).
Heat oven to 350^. Lightly oil 9 * 13" pan. Combine cottage Jack
cheeses with egg in medium bowl. Place overlapping layer of half of
tortillas in baking dish. Spread with meat mixture. Top with remaining
tortillas and spread with cheese mixture. Bake until topping is firm
in center, about 30 minutes. Let casserole stand for 5 minutes. Top
with layer of lettuce, then sprinkle with tomatoes, cheddar, olives
green onion. Cut into rectangles serve immediately. 10 servings,
FROM: LYNN HERRICK (RFWK29A)