Robin's Enchilada Pie
|Categories:||Beef, Mexican, Quick & Easy, Pork|
|1 lb||Lean ground beef|
|1 lb||ground pork|
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|16 oz||Medium cheddar cheese|
|16 oz||Monterey pepper jack cheese|
|8 oz||small curd cottage cheese|
|8 oz||sour cream|
|1 can(s)||sliced black olives|
|green onions (garnish)|
|chopped cilantro (garnish)|
|1 large||fresh tomato diced (garnish)|
|salt, pepper, cumin and garlic to taste|
|12||fresh corn tortillas|
|1 can(s)||Las Palmas Enchilada sauce|
|Frying oil for tortillas|
|1||yellow onion diced|
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DirectionsBrown the ground beef and ground pork with diced onion, season with the spices, drain off any fat and set aside.
Fry the corn tortillas whole and flat until crispy, drain on paper.
Grate the two cheeses and set aside about 1/4 for the top. Combine the sour cream and cottage cheese to the large amount of cheddar and jack cheeses in a bowl.
Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla.
Add a layer of the meat mixture.
Add another layer of tortillas and sauce.
Add a layer of the cheese mixture.
One more layer of tortillas, sauce, remaining cheese, green onions, cilantro and tomatoes for garnish.
Bake @ 350 degrees for about 30 minutes and serve