- 1 1/2 lbs ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14 oz) stewed tomatoes
- 1 can (10 oz) enchilada sauce
- 1 packet of taco seasoning
- 1 egg, beaten
- 1 1/2 cups cottage cheese
- 3 cups Mexican blend shredded cheese
- 8 flour tortillas (8 inch) cut in half
- 1 cup shredded cheddar cheese
- salt and pepper
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add in a fourth to a half of the packet of taco seasoning (I used only about a quarter) to the meat and onions. Stir until fully incorporated. Then stir in the enchilada sauce, tomatoes, salt and pepper (watch the salt). Bring to a boil, reduce heat and simmer uncovered for 20 minutes.
- In a small bowl, combine egg and cottage cheese; set aside. Spread 1/3 of the meat sauce into a greased 13×9 baking dish. Layer with half of the cheese blend, tortillas, cottage cheese and remaining meat sauce. Repeat layers and sprinkle with cheddar cheese.
- Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
- Top with sour cream, guacamole or pico de gallo if you like.
Recipe and Photo: Sunshine and Bones / CC BY-SA