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Enchilada casserole

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Ingredients/Components

eggs - 2 item
pkg - 1 oz
sour cream - 1 item
salt - 1/2 tsp
water - 1 c
clove garlic, minced - 1 item
4 oz - 1 c
ground beef - 1 lb
cottage cheese - 2 c
can tomato paste - 1 oz
medium onion, chopped - 1 item
sliced olives - 1/2 c
can chopped green chilies, drained - 1 oz

How to make enchilada casserole:

Crumble ground beef into 1 1/2-quart glass casserole; add onion and garlic. Microwave (High) 5 to 6 minutes or until set; stir once. Stir to break meat into small pieces; drain. Stir in tomato paste, water, green chilies, olives and salt. Cover with lid. Microwave (High) for 9 to 10 minutes or until flavors are blended and sauce is bubbly, stirring twice. Set aside.

Beat eggs; mix in cottage cheese. Set aside. Spread 1/3 of meat mixture in a 3-quart glass casserole. Top with half of Monterey Jack cheese, half of cottage cheese mixture and half of tortillas. Repeat layers, ending with meat mixture. Cover with lid. Microwave (Medium-high) 15 to 17 minutes (160°) or until center is heated, rotating dish once or twice if necessary. Sprinkle with Cheddar cheese. Microwave (High), uncovered, 1 to 1 1/2 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with additional sliced olives, if desired. Serve with sour cream. Serves 8 to 10.

Recipe categories: Main dish, Casseroles, Beef.

Rating:

3.3

Average rating: 3.3, total votes: 4

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Related ingredients:

ground beef, hamburger, lean ground beef, chicken, cut up, corn tortillas, raw rice, chicken breasts, halved, boiled beef