Ingredients

The following ingredients have 4 Servings
  • 16 ounces small curd cottage cheese
  • 1 ½ pounds lean ground beef
  • ½ small onion (finely diced)
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 1 teaspoon minced garlic
  • 16 ounce can diced tomatoes with green chiles
  • 12 flour tortillas
  • 1 egg
  • 1 cup shredded Pepper Jack cheese (see note)
  • 1 cup shredded cheddar cheese
  • For serving: diced tomatoes, avocado, lettuce, sour cream, olives, onions, etc

Instruction

  • Preheat the oven to 350 degrees F and grease a 9x13 pan with nonstick spray.
  • Pour a 16-ounce container of cottage cheese into a fine-mesh strainer and let drain over a large bowl while browning the beef.
  • In a large non-stick skillet, brown the ground beef with the minced onions, breaking up as the meat cooks.
  • Once the meat is browned, drain off excess fat and return to skillet. Add in the garlic, cumin, chili powder, salt, and diced tomatoes, and bring to a simmer. Lower heat to medium-low and simmer for 5 minutes, or until the liquid is reduced by at least half.
  • In a medium mixing bowl, mix together the drained cottage cheese, the egg, and Monterey Jack cheese together until combined.
  • Place 6 tortillas on the bottom and sides of the pan, forming a crust, overlapping slightly.
  • Pour beef mixture over tortillas and cover with an additional layer of tortillas, just to cover the top of the meat mixture.
  • Top the tortillas with the cottage cheese mixture and then sprinkle with cheddar cheese.
  • Bake for 30-40 minutes at 350 degrees, or until the cheese is melted and bubbly.
  • Rest for 10-20 minutes before slicing and serving with desired toppings.