This is one of the “go to” recipes in our house. When I can’t think of what else I want to make, I know this is a winner. Freezes well too. Recipe is from Kraft Foods and All Recipes.com.
-1 pound lean ground beef
-1/2 cup chopped onion
-2.5 cups Thick and Chunky Salsa (I like Pace) – this is where you control your heat. If you don’t like hot, use Mild sauce.
-1 (11 oz) can whole kernel corn, drained
-1 tsp chili powder
-1 tsp ground cumin
-12 (6 inch) corn tortillas (if using flour, you only need 8)
-1 (16 oz) container Cottage Cheese
-1 cup shredded cheese
1. Preheat oven to 375 degrees. Brown meat and onion in large skillet on medium heat; drain. Return meat to skillet. Add salsa, corn and seasonings; mix well.
2. In a lightly sprayed 13x9” baking dish, layer one third of the meat mixture
and one half each of the tortillas (I overlap them a little in the middle and run them up the sides of the dish)
and cottage cheese.
Repeat layers; cover with remaining meat sauce. Sprinkle cheese over top.
3. Bake 30 minutes or until heated through and bubbling.
This one gets even better the longer the leftovers last!