EL DORADO CASSEROLE
2 pounds ground beef
1/2 cup onion, chopped, 2 3/4 ounces
4 teaspoons Seasoning for Tacos
Salt, to taste
1 cup salsa
4 ounce can chopped green chiles
1 cup cottage cheese
8 ounces sour cream
16 ounces Monterey jack cheese, shredded
In a large skillet or Dutch oven, brown the ground beef and onion; drain the fat. Stir in the taco seasoning, salsa and salt to taste; heat through. Stir the cottage cheese, sour cream and green chiles into the meat mixture along with half of the Monterey jack cheese. Pour into a greased 9x13" baking dish. Top with the remaining cheese and bake at 350º for 30 minutes until hot and bubbly.
Makes 8-10 servings
Per 1/8 recipe: 510 Calories; 37g Fat; 37g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/10 recipe: 408 Calories; 30g Fat; 30g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 recipe: 340 Calories; 25g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Although this tastes very good, there is too much liquid in the pan after baking it. I'm guessing that the sour cream broke down too much and turned to liquid. This recipe could use some tweaking. Perhaps cream cheese would hold up better than sour cream. This makes a huge batch so I will have to try freezing some of it. Click the photo to see a close-up.
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