Ingredientes para California Mexican Tortilla Casserole
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup sliced black olives
- 4 ounces canned green chiles, diced
- 8-10 (6-inch) corn tortillas
- 1 (15 ounce) container cottage cheese
- 1 large egg
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- sour cream, for serving (optional)
- chopped green onions, for serving (optional)
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Cómo preparar California Mexican Tortilla Casserole
- Preheat oven to 350°F (175°C).
- Grease a 3-quart casserole dish.
- In a large skillet, sauté 1 lb ground beef with 1 medium onion (chopped) and 2 cloves garlic (minced) over medium heat until browned. Drain excess grease.
- Sprinkle 2 tablespoons chili powder over the meat and mix well.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 tablespoon sugar, 1 teaspoon salt, 1/2 cup sliced black olives, and 4 ounces canned green chiles (diced).
- Simmer over very low heat for 15 minutes.
- In a medium bowl, beat together 1 (15 ounce) container cottage cheese and 1 large egg until well combined.
- Spread 1/3 of the meat mixture evenly in the bottom of the prepared casserole dish.
- Layer with half of 1 cup shredded Monterey Jack cheese, half of the cottage cheese mixture, and half of 8-10 (6-inch) corn tortillas.
- Repeat layers with the remaining 1/3 of meat mixture, remaining Jack cheese, remaining cottage cheese mixture, and remaining tortillas.
- Top with the final 1/3 of the meat mixture and sprinkle with 1 cup shredded cheddar cheese.
- Bake, uncovered, at 350°F (175°C) for 45-55 minutes, or until thoroughly heated and cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Serve with sour cream, sliced black olives, and chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
33g
Fat
116g
Carbs
13g
