South-of-the-border flavors--picante-seasoned ground beef, corn, shredded cheese and chili powder--are layered in between corn tortillas for a saucy, pleasing casserole.
1 container (16 ounces) ricotta cheese
2 eggs, beaten
1 / 4 cup grated Parmesan cheese
1 tsp. dried oregano leaves, crushed
1 pound ground beef
1 can (15 ounces) tomato sauce
1 cup Pace Picante Sauce ®
1 tsp soup. chili powder
1 cup corn kernels
12 corn tortillas (6 inches)
4 oz shredded cheddar cheese (about 1 cup)
Directions
1. Mix ricotta, eggs, Parmesan cheese and oregano in a medium bowl.
2. Cook beef for 10-inch skillet over medium-high until well browned, stirring often to break up the meat. Discard the fat. Stir in tomato sauce, hot sauce, chili powder and corn in a pan. Heat.
3. Arrange 6 tortillas on bottom and sides of 3 / 4 shallow ovenproof dish. Top with half the beef mixture. Spoon cottage cheese mixture of all. Top the remaining tortillas and mixture of beef.
4. Bake at 400 degrees F. for 30 minutes or until hot and bubbly. Sprinkle with cheddar cheese. Let stand for 10 minutes. Serve with hot sauce.
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