Baked Mexican

(from Ghisalo’s recipe box)

Can also be made in two 2-L pans – cook for 20 minutes instead of 30. Freeze for up to 3 months – defrost in fridge and reheat at 350 for 15 minutes.

Source: "Better Food for Kids"

Cook time: 40 minutes
Serves 8 people

Categories: Mexican, meat

Ingredients

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 127-mL can diced mild green chiles, drained
  • 4 eggs, lightly beaten
  • 1 1/2 cups shredded Cheddar
  • 1 cup cottage cheese
  • cup tomato sauce
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • sour cream (optional)

Directions

  1. eheat oven to 350.

  2. In a nonstick skillet, cook beef and onion over medium heat until beef is lightly browned and crumbly.

  3. Drain off fat.

  4. Spread beef mixture evently in a greased 3-L baking pan.

  5. Sprinkle chiles over beef.

  6. In a bowl, whisk together the eggs, 1/2 cup Cheddar and cottage cheese.

  7. Spoon over beef; bake for 30 minutes.

  8. Meanwhile, in a small bowl, combine tomato sauce, cumin and chili powder.

  9. Spoon evenly over egg mixture; sprinkle with remaining Cheddar.

  10. Bake for 10 minutes more or until sauce is bubbling and cheese is melted.

  11. Top with sour cream.

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