This is the second time I've made this recipe, and we really enjoy it. The kids even eat it up so that's always a plus.
1.5 lbs. ground beef (I use beans. Red or black or whatever we have stored in the freezer.)
1 med. onion, chopped
1 garlic clove, minced
1 can (14.5 oz) stewed tomatoes, undrained
1 can (10 oz) enchilada sauce (I made my own. Recipe following.)
1 to 2 tsp. cumin
1 egg, beaten (I omitted this.)
1.5 c. cottage cheese (I used sour cream.)
3 c. shredded Mexican cheese blend (I just used a mix of cheddar, gouda, and mozzarella and didn't use nearly this much.)
8 flour tortillas, cut in half
1 c. shredded cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9 backing dish. Layer with half the cheese, tortillas, cottage cheese and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand 15 minutes before cutting.
As you can see, I made some changes to suit our vegetarian needs, and changed some things since we can't always get everything here.
Enchilada Sauce
This was the first time I made my own enchilada sauce. And it was y.u.m.m.y. I've been wanting to try it for a while, but buying the can was just so easy. I finally got tired of feeding my family MSG, and paying the price for it as well. So, here's a great recipe for enchilada sauce...
2 T. onions, chopped
2 T. oil
1 T. flour
2 c. tomatoes or tomato juice (I used fresh tomatoes.)
1 clove garlic, minced or garlic salt
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. Tabasco sauce
1 tsp. sugar
Brown onion in oil. Stir in flour. Add remaining ingredients. Simmer 5 minutes. (I then blended mine so it wasn't chunky.)
by Angie Neuenschwander
