Tortilla Casserole Recipe

Name: Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground venison; 1 onion; 1 (10 oz.) bottle enchilada sauce; 1 large container small curd cottage cheese; 2 eggs; 1 Tbsp. parsley; 1/2 lb. Monterey Jack cheese, shredded; 1/2 c. Cheddar cheese; tostada shells; crushed tortilla chips

Servings: persons

1 lb. ground venison
1 onion
1 (10 oz.) bottle enchilada sauce
1 large container small curd cottage cheese
2 eggs
1 Tbsp. parsley
1/2 lb. Monterey Jack cheese, shredded
1/2 c. Cheddar cheese
tostada shells
crushed tortilla chips

1
Brown venison and onion together; drain excess grease.
2
Add enchilada sauce.
3
Simmer 20 minutes.
4
Mix together cottage cheese, eggs and parsley.
5
Shred cheeses.
6
Layer tostadas (these are prepackaged and cooked, like taco shells), meat mixture, cottage cheese and Monterey Jack cheese.
7
Keep layering as you would lasagna.
8
Put the Cheddar cheese on top.
9
Sprinkle crushed tortilla chips around edge of casserole.
10
Bake at 350u00b0 until bubbly, about 1/2 hour.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. ground venison, 1 onion, 1 (10 oz.) bottle enchilada sauce, 1 large container small curd cottage cheese, and more.

Yes, Tortilla Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Casserole

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