Ingredients:
12 (6 inch) corn tortillas
1 1/2 lbs ground beef
2 tablespoons taco seasoning mix
1/2 teaspoon seasoning salt
1 (14 1/2 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
1 (4 ounce) cans diced green chilies
16 ounces cottage cheese, pureed
1 large eggs, beaten
2 cups shredded colby-monterey jack cheese, divided
1/2 cup sliced olives
Directions:
Cut each tortilla into 2 or 3 pieces; set aside.
Brown ground beef in a large skillet until crumbly; drain fat.
Add seasonings, tomatoes, tomato sauce, and green chiles to the skillet; stir and bring to a boil; reduce heat and cook for 5 minutes.
Combine cottage cheese, egg, and 1 1/3 cups of the shredded cheese in a separate bowl.
In a lightly greased 9×13″ baking pan, spread (in layers) half of the meat mixture, then half of the tortilla pieces, and then half of the cheese mixture; repeat the layers, ending with cheese mixture; sprinkle remaining 2/3 cup shredded cheese and sliced olives over top.
Bake, uncovered, at 350F for 20-30 minutes or until hot and bubbly around edges; remove from oven and let stand 5-10 minutes before cutting into serving portions.
NOTE: The cottage cheese may be left unpureed or may be replaced with a cup of ricotta cheese.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.