TEX-MEX ‘COWBOY’
CASSEROLE
Ingredients
§ 1/2 lb Ground Beef
§ 1 (15 oz) can corn, drained
§ 1 (12 oz) jar chunky salsa (Hot or Mild, whichever you
prefer)
§ 1 (2.25 oz) can Sliced Black Olives, drained (Save out a
few of the black olives for the topping)
§ 1 Cup Cottage Cheese
§ 1 Cup Sour Cream
§ 2 1/2 cups Tortilla Chip Crumbs (It takes about 5 cups of
whole chips to make 2.5 cups of crumbs)
§ 2 Cups of Sharp Cheddar Cheese, divided
§ Bell Pepper, diced
§ tomato, diced
§ Green Onions, chopped
§ A few WHOLE tortilla chips for garnish
Instructions
Brown ground beef in skillet. Drain. Add in the corn, chunky salsa
and all but 2 TBSP of the black olives. Continue cooking for a couple of
minutes until mixture is warmed through. Remove from heat and set aside.
Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish.
Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar
cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again
ending with the Cottage cheese mixture. Cover with foil and bake in preheated
350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese,
tomatoes, black olives, bell pepper and line the outside with whole tortilla
chips. Place back in the oven, uncovered, for 2 minutes or until cheese is
melted. (Careful not to let chips burn) Remove from oven and allow to set for
10 minutes. Garnish with green onions and serve!
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