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Tangy Tortilla Casserole (GF)

Original, already Gluten-Free version of a comforting family favorite.
Prep Time 15 mins
Cook Time 40 mins
Resting Time 5 mins
Total Time 1 hr
Course Main Course
Cuisine American, Mexican, midwest
Servings 8 pieces
Calories 477 kcal

Equipment

  • 9X13" Pan
  • A big skillet of some kind.

Ingredients
  

  • 1 lb Grass-fed Ground Beef Please get Grass Fed. It's way better for you. ?
  • 1 Onion
  • 1 1/2 Cloves Garlic Minced
  • 1/2 tsp Cumin
  • 1/2 tsp Oregano
  • 2 15-oz can Tomato Sauce Muir Glen is my favorite!
  • 1 Pt Lowfat Cottage Cheese
  • 1 Egg
  • 8 Corn Tortillas
  • 3 Cups Grated Jack Cheese*
  • 1 1/3 Cups Grated Cheddar Cheese* *I sometimes use 2 Bags Trader Joe's Organic Mexican Cheese Blend. #wayeasier.
  • 7-8 oz Canned Green Chilis

Instructions
 

  • Brown meat, onion, cumin, garlic and oregano in a skillet.
  • Drain and return to skillet.
  • Add tomato sauce and simmer for a bit until it thickens.
  • Combine cottage cheese and egg.
  • Fun Time! Spray your 9X13" pan with cooking spray, then layer ingredients like this:
  • 1) 1/2 - 1/3 Meat Sauce;
  • 2) Shredded Jack cheese (or about 2/3 of the cheese you chose);
  • 3) Green Chilis;
  • 4) Tortillas (I lay mine out like mini overlapping blankets... just make a single layer);
  • 5) Cottage cheese & egg mixture;
  • 6) Top with the rest of the meat sauce & cheddar (or rest of the) cheese!
  • Bake at 350 for 30-40 minutes; casserole will be browned and bubbly;
  • Let stand at least 5 minutes before digging in. This makes a HUGE difference!!
Keyword casserole, enchilada casserole, gluten free, mexican, tortilla casserole