Title: Taco Salad Casserole
Categories: Beef Casserole
Yield: 10 Servings
| 1 | tb | Olive oil |
| 2 | lb | Ground beef |
| 1 | md | Onion; chopped |
| 2 | | Garlic cloves; minced |
| 2 | tb | Chili powder |
| 1 | tb | Sweet paprika |
| 1 | ts | Salt |
| 1 | ts | Oregano |
| 1/2 | ts | Cumin |
| 1/8 | ts | Cayenne |
| 32 | oz | Tomatoes; canned |
| 4 | oz | Chopped chilies |
| | | Drained; canned |
| 2 | c | Cottage cheese; small curd |
| 4 | oz | Jack cheese; shredded |
| 1 | lg | Egg |
| 12 | | Corn tortillas |
| 2 | c | Iceberg lettuce; shredded |
| 4 | | Plum tomatoes; chopped |
| 4 | oz | Cheddar cheese; shredded |
| 1/2 | c | Green onions; chopped |
Saute onion, garlic & beef in oil. Drain fat. Add salt & spices & stir
over heat 1 minute. Stir in (I like to puree them with juice in can)
tomatoes & chilies. Reduce heat to low. Simmer, uncovered, until excess
liquid is evaporated (30 minutes).
Heat oven to 350^. Lightly oil 9 * 13" pan. Combine cottage & Jack
cheeses with egg in medium bowl. Place overlapping layer of half of
tortillas in baking dish. Spread with meat mixture. Top with remaining
tortillas and spread with cheese mixture. Bake until topping is firm in
center, about 30 minutes. Let casserole stand for 5 minutes. Top with layer
of lettuce, then sprinkle with tomatoes, cheddar, olives & green onion. Cut
into rectangles & serve immediately. 10 servings,