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1 pound lean ground beef
1 onion, chopped
2 cloves garlic, chopped
1 2/3 cup cooked pinto beans
1 (14 1/2 oz.) can diced tomatoes
1 (4-oz) can diced green chilies
2 tsp. ground cumin
1/4 tsp. black pepper
1 dozen corn tortillas
16 oz. lowfat cottage cheese
1 cup shredded Monterey Jack cheese
1 egg
Optional toppings: shredded cheddar cheese, chopped fresh tomatoes, chopped green onions, sliced black olives, and lettuce.
- Brown beef; drain.
- Saute onion and garlic until soft.
- Add beans, tomatoes, green chilies, cumin, and pepper. Heat through.
- Layer tortillas between damp paper towels and microwave until warm.
- Put layer of tortillas in bottom of greased 9x13-inch baking dish.
- Pour beef mixture over tortillas.
- Put another layer of tortillas on top. Set aside.
- Combine cottage cheese, Monterey Jack cheese, and egg; pour over tortillas and bean mixture.
- Bake at 350 degrees for 30 minutes.
- Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives, and lettuce diagonally across casserole.
Makes 12 - 15 servings.
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