Enchilada Casserole #4

By carvalhohm

Ingredients

• 1 1/2 pounds ground beef
• 1 cup chopped onion
• 2 teaspoons cumin
• 2 cloves garlic
• 4 teaspoons chili pepper
• 1/2 teaspoon pepper
• 1 can refried beans
• 1 cup tomato juice
• 2 cups picante sauce
• 2 cups cottage cheese
• 1 cup sour cream
• 8 ounces Monterey jack and Cheddar cheese, shredded
• 12 four tortillas

Preparation

Step 1

Cook ground beef and onion, drain add next 6 ingredients. Simmer for a few minutes.

Combine tomato juice and picante sauce in a bowl. Pour 1/2 sauce mixture in 9x13 pan. Place 5 or 6 tortillas in bottom of pan. Spoon 1/2 meat mixture on to tortillas. Top with sour cream and blended cottage cheese. Place remaining tortillas on top. Spoon on remaining meat mixture. Pour on remaining sauce and top with shredded cheese.

Bake 40 min. It will set up and be easier to serve. May serve with shredded lettuce and chopped tomatoes.

Can be made ahead and frozen uncooked. Tortilla chips are good on the side. Bake at 350 degrees.