Baked Taco Casserole recipe
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Ingredients
- 1 pound ground beef 1 small onion, diced 1 ½ teaspoons ground cumin ¾ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder 2 (14.5 ounce) cans stewed tomatoes with juice 1 (10 ounce) can enchilada sauce nonstick cooking spray (such as Pam®) 10 corn tortillas ½ cup cottage cheese 2 tablespoons cottage cheese 1 (4 ounce) can chopped green chiles, drained 1 cup shredded pepper Jack cheese, divided 1 cup shredded sharp Cheddar cheese, divided
Nutrition Info
- 506.4 caloriescarbohydrate: 34.9 gcholesterol: 92.6 mgfat: 28.5 gfiber: 5.1 gprotein: 29 gsaturatedFat: 13.4 gservingSize: -sodium: 1320.4 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Taco Casserole
Directions
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Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Season beef mixture with cumin, salt, pepper, and garlic powder. Add stewed tomatoes with juice and enchilada sauce, bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
While beef mixture is simmering, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Layer 1/2 of the tortillas with damp paper towels on a microwave-safe plate. Microwave on high until warm, 30 seconds to 1 minute. Repeat with remaining tortillas.
Mix cottage cheese and chiles together in a small bowl. Place 1 tablespoon cottage cheese mixture in each tortilla and fold in half.
Place 1/2 of the beef mixture in the bottom of the prepared baking dish. Top with 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese. Place cheese-filled tacos over the cheese. Pour remaining beef mixture over the tacos. Cover with aluminum foil.
Bake in the preheated oven until thoroughly heated, about 20 minutes. Remove and discard the foil, top with remaining pepper Jack and Cheddar, and bake until cheeses are melted, 4 to 5 minutes more.