A wonderful layered mexican casserole. Flavor is mild, not too spicy. I sure if you like more heat it could be jazzed up with chili powder or other spices.
1 pound lean ground beef
1 (1.25 ounce) envelope Hy-Vee taco seasoning
3/4 cup water
1 (10 ounce) can Hy-Vee diced tomatoes and green chilies
1 (15.5 ounce) jar Grand Selections medium corn and black bean salsa
1 (12 ounce) container Hy-Vee low-fat small curd cottage cheese
1 (4 ounce) can Hy-Vee diced green chilies
2 Hy-Vee large eggs, lightly beaten
1 (9 ounce) package Hy-Vee corn tortillas
1 (8 ounce) bag Hy-Vee shredded Colby-jack cheese
Preheat oven to 350º F.
Brown ground beef.
Stir in taco seasoning, water, diced tomatoes and salsa.
Simmer over medium heat 5 minutes.
Stir together cottage cheese, chilies and eggs.
In a greased 9-by-13-inch baking dish, layer 4 tortillas, 1/3 each cottage cheese mixture, beef mixture and shredded cheese.
Repeat layers twice.
Bake, covered, for 45 minutes.
Remove cover during last 5 minutes of bake time.
Source: Hy-Vee Test Kitchen
Made by Nancy K
DH says this recipe is a keeper. I served it with shredded lettuce and a dollop of sour cream. Just as good as anything I've had in a Mexican restaurant.