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Ingredients
- 1 1/2 lb. ground beef
- 1 onion, chopped
- 1 can (15 oz) enchilada sauce
- 1 can (14 1/2 oz) diced tomatoes (with juice)
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 tea. salt
- 1/4 tea. garlic powder
- 1/4 tea. pepper
- 1 cup small-curd cottage cheese
- 1 egg
- 1/2 lb. Monterey Jack cheese, thinly sliced
- 8 corn tortillas (8"), halved
- 1/2 cup shredded cheddar cheese (2 oz)
Preparation
Step 1
In a large nonstick skillet, brown the beef and onion, drain.
Stir in the enchilada sauce, tomatoes (with juice), olives, salt, garlic powder, and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, until the liquid reduces slightly, about 20 minutes.
In a small bowl, combine the cottage cheese and egg; set aside.
Preheat oven to 350 degrees. Grease a 9x13 baking pan.
Spread 1/3 of the meat sauce in the baking dish. Top with half the Monterey Jack, half the cottage cheese mixture, and half the tortillas. Repeat the layers, ending with meat sauce. Sprinkle with the cheddar cheese.
Cover and bake for 20 minutes. Uncover and bake until bubbly and golden brown, 10 minutes longer.