|Photo Credit to Taste of Home|
1 1/2 pounds ground beef/turkey
1 medium onion, chopped
1 garlic clove, minced
1 can (14 1/2 ounce) stewed tomatoes, undrained
1 can (10 ounce) enchilada sauce
1 1/2 teaspoon cumin, ground
1 egg, beaten
1 1/2 cups (12 ounce) cottage cheese
3 cups Mexican cheese blend
8 flour tortillas (I used whole wheat), cut in half
1 cup shredded cheddar cheese
In large skillet, cook beef/turkey, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
In small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 9x13 baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350 for 20 minutes. Uncover, bake 10 more minutes. Let cool 15 minutes before cutting.
Recipe Source: Taste of Home