- 12
Ingredients
- 4 POUNDS GROUND ROUND OR CHUCK
- 2 LARGE ONIONS CHOPPED
- 2 MINCED GARLIC CLOVES
- 1/4 CUP CHILI POWDER (OR TO TASTE)
- 6 CUPS TOMATO SAUCE
- 1 TEASPOON SUGAR
- 1 1/2 TABLESPOONS SALT
- 2 CUPS SLICED BLACK OLIVES
- 2 4-OUNCE CANS DICED GREEN CHILIES
- 24 CORN TORTILLAS COOKING OIL
- 4 CUPS SMALL COTTAGE CHEESE
- 2 EGGS
- 1 POUND THINLY SLICED JACK CHEESE
- 2 CUPS GRATED CHEESE
- 1 CUP SOUR CREAM (GARNISH)
- OLIVES(GARNISH)
Preparation
Step 1
Brown meat in batches in large heavy frying pan or Dutch oven. (Do not put too much meat into the pan temperature to drop and meat will turn gray instead of brown.) Saute onions and garlic with last batch of meat. Return all the meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, half the olives and all the diced green chilies. Simmer, over very low heat 15 minutes
While sauce cooks, fry tortillas in hot oil one at a time. Do not allow tortillas to brown. Drain on paper tpwels and cut in quarters.
Beat cottage cheese and eggs together and set aside.
Perheat oven to 350F. Spread 1/3 of meat- tomato sauce mixture in the bottom of a 6-quart casserole. Cover with 1/2 pound sliced jack cheese, half the cottage cheese- egg mixture and half the cooked tortillas. Repeat, finishing with a final layer of meat. Top with grated chedder cheese and bake, uncovered for 30 minutes, or until casserole is thoroughly heated and cheese is melted. Serve WITH CHOPPED GREEN ONIONS, SOUR CREAM AND OLIVES.
casserole can be perpared a day ahead and refrigerated. allow to return to room temperature before baking.