|
Package of 10 flour tortillas |
1 |
2 |
3 |
4 |
5 |
6 |
| ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4
lbs. |
5 lbs. |
6 lbs. |
| salsa |
1
c. |
2
c. |
3
c. |
4
c. |
5
c. |
6
c. |
| tomato sauce (15 oz can) |
1 |
2 |
3 |
4 |
5 |
6 |
|
taco seasoning mix
|
1
pkg. |
2
pkg. |
3
pkg. |
4
pkg. |
5
pkg. |
6
pkg. |
| cottage cheese (16 oz container) |
1 |
2 |
3 |
4 |
5 |
6 |
| eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| oregano |
1 t. |
2 t. |
3 t. |
4 t. |
5 t. |
6 t. |
| shredded cheese |
1 1/2 c. |
3 c. |
4 1/2 c. |
6 c. |
7 1/2 c. |
9 c. |
Assembly
Directions:
Brown meat, drain and discard fat. Stir in the
salsa, tomato sauce and taco seasoning. Simmer for
5 min., stirring frequently. In a separate bowl,
mix cottage cheese, eggs and oregano. Line bottom
of lightly greased 13x9 with 1/2 of the tortillas
overlapping the edges. Top with 1/2 of the meat
mixture. Spoon cottage cheese mixture over meat.
Arrange remaining tortillas over cheese mixture.
Top with the remaining meat sauce. Place the
shredded cheese in a small plastic sandwich
bag or seal it in a small pouch made of aluminum
foil.
Freezing
and Cooking Directions:
Place the pan in a 2-gallon freezer bag
and freeze. Insert the small packet of cheese
inside the freezer bag. To serve, thaw, then
remove the pan from the freezer bag. Cover
the pan with foil and bake at 375 degrees for 35
minutes. Top with the cheese and finish
baking for another 10 minutes until the cheese is
melted and bubbly.
Comments:
I make this recipe and use two 8x8 pans instead.
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This page was last updated on
Wednesday, June 11, 2008.
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