Two new recipes in two days! How about that?
I have been craving something similar to a Mexican Layer Dip, and I came across this recipe and knew I had to try it. Again, this is from the AJLI Centennial Cookbook and the recipe specifically comes from the Junior League of Austin. This recipe serves 8-10 (so prepare for leftovers!!!).
- 2 lbs ground chuck
- 1 onion, chopped (I used a red onion)
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 3 cups tomato sauce
- 1 teaspoon sugar
- 1 tablespoon salt
- 1/2 cup sliced black olives
- 1 4-ounce can of green chilies (chopped)
- 12 corn tortillas
- Vegetable Oil
- 2 cups cottage cheese, small curd
- 1 egg
- 8 ounces Monterrey Jack Cheese, shredded
- 1 cup shredded Cheddar Cheese
- Toppings - use whatever you want - Olives, Sour Cream, Chopped Scallions, Tortilla Chips
First you need to brown your ground chuck over medium-high heat, stirring occasionally. Then, add the onion, and saute for about 3 minutes, until the onion is translucent. Add the garlic and cook for another minute. Sprinkle the chili powder and mix. Add the tomato sauce, sugar, salt, olives, and chilies. Simmer for 15 minutes. NOTE: I felt there was too much salt. When I make it again, I will use only 1/2 tablespoon, rather than 1 tablespoon.
In a small bowl, mix together the egg and cottage cheese.
In a small skillet, heat 1-2 tablespoons vegetable oil and add the tortillas one at a time to get them soft and pliable. NOTE: Since they hold so much oil, I recommend having a plate with paper towels nearby to put the tortillas on so the paper towel helps pull out some of the excess oil. Additionally, you will need to add more oil as you go through your stack of tortillas, so don't put that up! Also, I don't know if corn tortillas come in different sizes, but our grocery carries the 4 inch sizes, and that is perfect!
In a 13x9 greased baking dish, layer 1/3 of the meat mixture, 1/2 of the Monterrey Jack cheese, 1/2 of the Cottage Cheese mixture, and 6 tortillas. Repeat. Pour the remaining meat mixture over the tortillas and top with the Cheddar Cheese. Bake in a 350F degree oven for 30 minutes. Let the lasagne rest for 5 minutes or so before serving.
Doesn't that look good??? Now, let's plate it with some chips.
This hit the spot! And we have leftovers to enjoy! Even better! You better get a move on! Time is "a wasting". Get in your kitchen and try something new!
Thanks for reading!