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Creamy Layered Casserole Recipe

This slightly spicy casserole was always a hit at our potlucks at work, so I finally asked the co-worker who brought it for the recipe. Now I make it for my family with the same success.—LeeAnn McCue, West Springfield, Massachusetts

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Creamy Layered Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

1 pound ground beef
1 tablespoon finely chopped onion
2 cans (8 ounces each) tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon garlic salt
1 cup (8 ounces) 4% cottage cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
4 cups crushed tortilla chips
2 cups (8 ounces) shredded Monterey Jack cheese
Additional tortilla chips

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, olives and garlic salt; set aside. In a bowl, combine cottage cheese, sour cream and chilies; mix well. In a greased 11-in. x 7-in. baking dish, layer half of the tortilla chips, meat mixture, cottage cheese mixture and Monterey Jack cheese. Repeat layers. Top with additional tortilla chips. Bake, uncovered, at 350° for 40 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 591 calories, 36 g fat (17 g saturated fat), 106 mg cholesterol, 1,057 mg sodium, 34 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Creamy Layered Casserole in Taste of Home Ground Beef Cookbook , p305

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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(1-1) of 1 reviews

Reviewed on May. 21, 2010 by Loiscooks

This makes a delicious supper. I didn't have Monterey Jack cheese. I used a combination of part Cheddar, part Colby, and part Pepper-Jack. I will keep serving this dish.