Tex-Mex ‘Cowboy’ Casserole
This is one of our favorite Tex-Mex Casseroles! It is casual and a eager one to schoolwork upward of case! I cite when my soft ones were babies and having a tip of recipes that I could preparation during nap time then retributory pop in the oven at party second. This is one of THOSE recipes! It is mythologic paw out of the oven, but oh man, the leftovers the succeeding day are Still Outmatch! For the salsa, we use a really temperate salsa, to pretend it kid neighborly but it is totally up to your heat liking! If you equal Tex-Mex, allot this one a try!
- 1/2 lb Ground Beef
- 1 (15 oz) can corn, drained
- 1 (12 oz) jar chunky salsa (Hot or Mild, whichever you prefer)
- 1 (2.25 oz) can Sliced Black Olives, drained (Save out a few of the black olives for the topping)
- 1 Cup Cottage Cheese
- 1 Cup Sour Cream
- 2 1/2 cups Tortilla Chip Crumbs (It takes about 5 cups of whole chips to make 2.5 cups of crumbs)
- 2 Cups of Sharp Cheddar Cheese, divided
- Bell Pepper, diced
- tomato, diced
- Green Onions, chopped
- A few WHOLE tortilla chips for garnish
- Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through. Remove from heat and set aside. Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again ending with the Cottage cheese mixture. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese, tomatoes, black olives, bell pepper and line the outside with whole tortilla chips. Place back in the oven, uncovered, for 2 minutes or until cheese is melted. (Careful not to let chips burn) Remove from oven and allow to set for 10 minutes. Garnish with green onions and serve!