Spicy Beef Enchilada Casserole
originally published in The Big Book of Casseroles by Maryana Vollstedt (I love this book, and use it often!)
1 1/4 pounds of lean 95% ground beef
1 medium onion, chopped
1 clove of garlic, minced
salt and pepper to taste
2 cans (10 ounce each) enchilada sauce - I use mild, and it's spicy enough for me!
1 can (8 oz) Hunt's tomato sauce
1/4 teaspoon of chili powder
1 egg, beaten
1 16 oz. container of low fat cottage cheese
9 corn tortillas
grated Monterey Jack cheese - 2 cups
grated cheddar cheese - 2 cups
(or use Mexican blend)
Preheat oven to 375. In large skillet, brown beef, onion, and garlic. Season with salt and pepper. Add sauces and chili powder, stir till blended and turn off heat. In a small bowl, mix the egg and cottage cheese. In a 9 x 13 pan (spray with PAM) spread a little sauce over the bottom. Add 3 tortillas. They will overlap. Top with 1/3 contrary jack, and all of the cottage cheese mixture. Top with 1/3 meat sauce. Repeat the layers using the Monterery Jack and tortillas. Sprinkle cheddar on top. Bake, uncovered for 35-40 minutes, or till bubbly. Let stand 5 minutes before serving. You can garnish with sour cream, if desired. This doesn't photograph well, but is delicious!