FBD

Boot Kickin' Tortilla Casserole

A hearty Tex-Mex casserole of slow-cooked tri-tip, fried corn tortillas layered with cottage cheese, jack and marble cheeses, tomato sauce, and green chiles.

MexicanBeefIntermediate60 minBy Northstar

Ingredients

Servings
8
  • 1 tri-tip tri-tip, cooked and shredded
  • 1 large onion, diced
  • 4 clove garlic, minced
  • 1 tsp chili powder
  • 1 can tomato sauce
  • 1 can El Pato sauce (or spicy tomato sauce)
  • 1 can diced green chiles
  • 12 tortillas corn tortillas, fried in oil and cut into quarters
  • 1 cup small curd cottage cheese
  • 1 egg beaten
  • 0.5 lb Monterey Jack cheese, shredded
  • 1 cup marble cheese, shredded

Instructions

  1. 1

    Preheat oven to 350°F. Sauté onions and garlic in a skillet. Add shredded meat, green chiles, and chili powder.

  2. 2

    Add tomato sauce and El Pato sauce. Simmer for 15 minutes.

  3. 3

    Fry tortillas in hot oil one at a time; drain on paper towels and cut into quarters.

  4. 4

    Beat cottage cheese and egg together.

  5. 5

    In a 9x13-inch casserole, layer: tortilla quarters, meat sauce, cottage cheese mixture, then Jack and marble cheese. Repeat layers.

  6. 6

    Bake covered at 350°F for 45 minutes until bubbly. Serve with sour cream, green onions, and chopped tomatoes.

Tags

comfort foodmexicantex-mexbeefcheesecasseroletortilla