Monday, August 18, 2008

BEEF ELDORADO


~ Debra Perkins - my dad's wife

1 lb. ground beef or turkey
1 t. minced onion
2 t. garlic powder
15 oz can tomato sauce
1 c. sliced black olives
1 c. sour cream
1 c. cottage cheese
2 4-oz. cans diced green chilies
6 1/2-oz. pkg. (or more) tortilla chips, crushed
3 c. grated Monterey Jack cheese

Preheat oven to 350 degrees. Cook meat in skillet until no longer pink; drain. Add onion, garlic powder, tomato sauce and olives; blend. In separate bowl combine sour cream, cottage cheese and chilies.

In a casserole dish, layer half the chips, followed by all of the meat mixture. Spread the sour cream mixture over the meat. Sprinkle the grated cheese over the sour cream. Sprinkle remainder of chips over the top. Bake 30-35 minutes.

Notes: The meat mixture can be made in advance and frozen. Stale tortilla chips and/or taco shells can be put to good use in place of regular tortilla chips. We use 7-12 oz. of chiles and 12-14 ounces of chips, with 3/4 of the chips in the base and 1/4 sprinkled on top.

Linked up at: Eat at Home Ingredient Spotlight - yogurt & sour cream

1 comment:

Abby said...

We made this tonight and loved it! Avery, our 6 year old even helped! Thanks!