Recipe - Taco Salad Casserole

1 tablespoon Olive oil
2 pound Ground beef
1 md Onion; chopped
2 Garlic cloves; minced
2 tablespoon Chili powder
1 tablespoon Sweet paprika
1 teaspoon Salt
1 teaspoon Oregano
One half teaspoon Cumin
1/8 teaspoon Cayenne
32 ounce Tomatoes; canned
4 ounce Chopped chilies
Drained; canned
2 cup Cottage cheese; small curd
4 ounce Jack cheese; shredded
1 lg Egg
12 Corn tortillas
2 cup Iceberg lettuce; shredded
4 Plum tomatoes; chopped
4 ounce Cheddar cheese; shredded
One half cup 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, FROM: LYNN HERRICK
(RFWK29A)
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 25, 98