Beef & Cottage Cheese Enchiladas
1 tablespoon vegetable oil
1 pound ground beef
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
Preheat oven to 350 degrees F.
Meat mixture: Heat oil in medium skillet over medium high heat. Add
ground beef, onion and green chile peppers and saute until browned, then
add taco seasoning and prepare meat mixture according to package
Cheese mixture: In a medium bowl mix sour cream with cottage cheese and
season with salt and pepper; stir until well blended.
Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of
cheese mixture and a bit of shredded cheese in each tortilla. Roll
tortillas and place in a lightly greased 9x13 inch baking dish. Top with
any remaining meat and cheese mixture, enchilada sauce and remaining
shredded cheese. Bake at 350 degrees F for 30 minutes or until
cheese is melted and bubbly.
A great twist on traditional beef enchiladas. This recipes
can be prepared ahead of time and refrigerated until needed.
Back to McIntosh Recipe Collection