Wednesday, February 13, 2008

Layered Mexican Casserole


By: Susan Proctor

A Ground Beef Recipe Card Collection


1/2 Pound ground beef

1 (12-ounce) can whole kernel corn, drained

1 (12-ounce) jar chunky salsa

1 (21/4-ounce) can sliced pitted ripe olives, drained

1 cup cream-style cottage chees

1 (8-ounce) carton dairy sour cream

5 cups tortilla chips (7 to 8 ounces)

2 cups (8 ounces) shredded Wisconsin Cheddar chees, divided

1/2 cup chopped tomato


Brown ground beef in large skillet; Add corn and salsa; cook until thoroughly heated.

reserve 2 Tablespoons olives; stir remaining olives into beef mixture.


Combine cottage chees and sour cream in bowl. In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.


Bake in preheated 350'F oven 35 minutes. Line edge of casserole with remaining 1 cup chips; top with tomato, reserved 2 Tablespoons olives and remaining 1/2 cup Cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot.

Makes 4 to 6 servings

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