Cottage Cheese Mexican Casserole
A delicious taco casserole with all taco flavor! My so won't eat cottage cheese,but lapped this up because he didn't know it was in it! I do think there could be more truthiness, so the next time I make it I may just serve the hot casserole over chips on the plates.
Stir in cottage cheese, Mexican cheese blend, melted butter and green chilies. Pour into prepared baking dish. Bake immediately for 35-40 minutes, or until edges are browned and center is set. Alternately, you can cover and refrigerate the casserole overnight and bake the next day. You may need to add 5 minutes to the baking time.
Tips & Tricks for Making Sour Cream Ground Beef Noodle Casserole. You can easily switch the type of noodles that you use in this casserole. Egg noodles are fantastic, elbow macaroni would also work but since they are so small it will fall apart a little bit more - but hey, it would be a sour cream ground beef mac and cheese, I guess!
Combine cottage cheese and eggs; set aside. Place 2 flour tortillas or 4 corn tortillas on the bottom of the pan. Spread with 1/4 of the cottage cheese mixture. Top with 1/4 of the meat mixture. Repeat to create 4 total layers. Top with shredded cheese. Bake for 20 minutes.
Mix the ground meat and taco seasoning in a large casserole dish. Mine is 11 x 13. Bake for 20 minutes. Meanwhile, mix together the cottage cheese, salsa, and 1 cup of the cheese.
Combine cottage cheese and sour cream. In 2 quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake at 350° F for 35 minutes. Stand up remaining chips around edge of casserole. Top casserole with tomato, reserved olives and remaining Cheddar cheese.