Tortilla casserole
1 ½ pounds lean ground chuck (I use ground bison, which is about 98-97% fat-free)
1 onion, chopped
1 28-ounce can whole tomatoes
1 can enchilada sauce, spiciness as preferred (I use Old El Paso medium -- mild is too bland; I have also used Hatch's brand of enchilada sauce.)
1 small can sliced ripe olives, with liquid
¼ teaspoon garlic salt
½ teaspoon pepper
1 teaspoon salt
¼ cup corn oil
8 tortillas
1 egg
1 cup cottage cheese, small curd
½ pound Monterey Jack cheese, shredded
Tortilla chips, crushed
Brown meat and onion over medium heat; drain off grease and rinse meat and onion to eliminate residual fat. Add canned tomatoes, enchilada sauce, sliced olives with liquid, garlic salt, pepper and salt. Bring to boil, then reduce heat and simmer 20 minutes.
Heat oil in skillet over medium heat. Heat tortillas in hot oil one at a time until softened. Drain on paper towels, then cut in half.
Beat together egg and cottage cheese.
Spoon 1/3 of meat mixture in bottom of greased 3-quart casserole. Using half of each, top meat mixture with layer of soft tortillas, Jack cheese and cottage cheese-egg mixture. Repeat layers and cover with remaining 1/3 of meat sauce. Top with ½ cup shredded cheese and ½ cup crushed tortilla chips.
Bake at 350 degrees until cheese is melted (30-40 minutes). Let sit about 10 minutes before serving. Serves 8.
NOTE: My mother got this recipe in a Lone Star Gas bill stuffer in the early 1960s. It is a family favorite and we frequently serve it on Christmas Eve.
I substitute Glen Muir fire-roasted diced tomatoes for whole tomatoes; 1 clove minced garlic sauteed with meat and onion instead of garlic salt.
After assembly, this can be frozen.
I have worked to make this less fattening by rinsing the meat, using egg whites/substitute instead of an egg, using fat-free cottage cheese and reduced-fat jack cheese (if you can find it). I've tried to find another way to do the tortillas; I'll get you could use tostadas instead.
1 ½ pounds lean ground chuck (I use ground bison, which is about 98-97% fat-free)
1 onion, chopped
1 28-ounce can whole tomatoes
1 can enchilada sauce, spiciness as preferred (I use Old El Paso medium -- mild is too bland; I have also used Hatch's brand of enchilada sauce.)
1 small can sliced ripe olives, with liquid
¼ teaspoon garlic salt
½ teaspoon pepper
1 teaspoon salt
¼ cup corn oil
8 tortillas
1 egg
1 cup cottage cheese, small curd
½ pound Monterey Jack cheese, shredded
Tortilla chips, crushed
Brown meat and onion over medium heat; drain off grease and rinse meat and onion to eliminate residual fat. Add canned tomatoes, enchilada sauce, sliced olives with liquid, garlic salt, pepper and salt. Bring to boil, then reduce heat and simmer 20 minutes.
Heat oil in skillet over medium heat. Heat tortillas in hot oil one at a time until softened. Drain on paper towels, then cut in half.
Beat together egg and cottage cheese.
Spoon 1/3 of meat mixture in bottom of greased 3-quart casserole. Using half of each, top meat mixture with layer of soft tortillas, Jack cheese and cottage cheese-egg mixture. Repeat layers and cover with remaining 1/3 of meat sauce. Top with ½ cup shredded cheese and ½ cup crushed tortilla chips.
Bake at 350 degrees until cheese is melted (30-40 minutes). Let sit about 10 minutes before serving. Serves 8.
NOTE: My mother got this recipe in a Lone Star Gas bill stuffer in the early 1960s. It is a family favorite and we frequently serve it on Christmas Eve.
I substitute Glen Muir fire-roasted diced tomatoes for whole tomatoes; 1 clove minced garlic sauteed with meat and onion instead of garlic salt.
After assembly, this can be frozen.
I have worked to make this less fattening by rinsing the meat, using egg whites/substitute instead of an egg, using fat-free cottage cheese and reduced-fat jack cheese (if you can find it). I've tried to find another way to do the tortillas; I'll get you could use tostadas instead.
