Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1/2 cup chopped celery

  3. 1/2 cup chopped onion

  4. 1/4 cup chopped green pepper

  5. 1 (14 1/2-ounce) can ready-cut tomatoes, undrained

  6. 1 (10-ounce) can enchilada sauce

  7. 1/4 cup sliced ripe olives

  8. 1 teaspoon salt

  9. 2 cups shredded cheddar cheese - divided use

  10. 1 cup cream-style cottage cheese

  11. 1 large egg, beaten

  12. 1/2 cup vegetable oil

  13. 8 corn tortillas

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients in a skillet; cook over medium heat, stirring to crumble meat. Drain. Add tomatoes and next 3 ingredients; stir well. Bring mixture to a boil; reduce heat and simmer 10 to 15 minutes, stirring occasionally. Set aside. Combine 1 cup cheddar cheese, cottage cheese and egg; stir well. Set aside. Heat oil in a skillet. Cut 2 tortillas into quarters; cook in oil until crisp. drain and set aside. Cook remaining whole tortillas crisp; drain and crumble. Spoon 1/3 of meat mixture into a lightly greased 12 x 8 x 2-inch baking dish. Spoon half of cheese mixture over meat mixture; top with half of crumbled tortillas. Repeat layers, ending with meat mixture. Top with quartered tortillas. Bake at 350 °F (175°C) for 30 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Let stand 5 minutes before serving.


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