Thursday, June 28, 2007

Mexican Lasagna

Tacos are a favorite food and the kids could eat them everyday. Here's a dish that is a taco in a casserole. The ingredients are simple and the kids always want more. Perfect for a dutch oven or large skillet over the grill. Serve with blue corn chips or your favorite corn tortillas and an iceberg lettuce salad.

1-1/2 lbs of ground beef
olive oil
1 small onion (diced)
1 small can of chopped/sliced black olives
1 small can of tomato sauce (or your favorite jarred marinara)
1 pkg taco seasoning mix (add water according to instructions on package)
1/2 pt cottage cheese (or ricotta)
1 pt sour cream
1 bag of tortilla chips
grated cheese
2 T chopped green onions

Heat pan with oil. Add beef and saute until browned. Pour and drain the excess oil. Add onions and cook until wilted. Add black olives, tomato sauce, taco seasoning mix. Stir thoroughly and cook until liquid is gone. Take off heat. In a greased casserole, crush chips and distribute evenly on the bottom. Add a layer of meat mixture. Take the cottage cheese and sour cream and mix thoroughly. Add this layer to the casserole. Repeat the sequence with the 3 layers again. Add chips and grated cheese to the top. Bake at 350 degrees until hot and bubbly.

This is a favorite with the Scouts rafting trips. You can cool it down and cut into wedges and serve with cornbread, more chips or corn tortillas. Omit the chips and substitute layers of corn tortillas for a different texture. Or you can serve it piping hot and use it like a large Mexican dip while everyone's gathered after their day on the river.

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