Baked Mexican
(from Cockeram’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
Prep time: 10 minutes
Cook time: 40 minutes
Serves 8 people
Categories: Ground Beef, Mexican, South Beach Phase One
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
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Preheat oven to 350 F.
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In a nonstick skillet, cook beef and onion over medium heat until beef is lightly browned and crumbly.
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Drain off fat.
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Spread beef mixture evenly in a greased 3-L baking pan.
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Sprinkle chiles over beef.
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In a bowl, whisk together the eggs, 1/2 cup Cheddar and cottage cheese.
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Spoon over beef; bake for 30 minutes.
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Meanwhile, in a small bowl, combine tomato sauce, cumin and chili powder.
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Spoon evenly over egg mixture; sprinkle with remaining Cheddar.
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Bake for 10 minutes more or until sauce is bubbling and cheese is melted.
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Top with sour cream.