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Mexicasserole Break-the-Fast 1997 Recipe

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This recipe for Mexicasserole Break-the-Fast 1997, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Addie Ross
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef (or ground turkey)
1 large onion
1 pkg taco seasoning
garlic and spice
2 8 oz cans of tomato sauce
1 cup sour cream
1 cup cottage cheese
1 can sliced olives
1 or 2 cans green chilies, diced
1 lb. or more of jack cheese and cheddar
1 bag large tortilla chips

Directions:
Directions:
Saute onion until soft. Add ground beef and brown thoroughly. Season with spice and garlic (or garlic powder). Add tomato sauce.
In a separate dish, combine cottage cheese, sour cream, olives and chilies.
Crush the tortilla chips. I do it by sticking the bag with pin holes and crushing in the bag. Line a large baking dish with half the tortilla chips. Add the meat, then the sour cream mixture, then the grated cheeses. Top with the remaining tortilla chips. Bake until heated through, approximately 45 minutes at 350F.

Personal Notes:
Personal Notes:
Recipe sent by Beth Barber

 

 

 

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