Recipe

Thursdays are now recipe day.


Layered Mexican Casserole
8 oz. ground beef
1 (12oz.) can whole kernel corn, drained
1 (12oz.) jar chunky salsa
1 21/4 oz.) can sliced pitted ripe olives, drained
1 C. cream-style cottage cheese
8 oz. sour cream
5 C. tortilla chips
2 C. shredded cheddar cheese, divided
1/2 C. chopped tomato

Brown ground beef in large skillet; drain, Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives stir remaining olives into beef mixture. Combine cottage cheese and sour cream in bowl.

In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake in 350 oven, 35 minutes. Line edges of casserole with remaining 1 cup ships; top with tomato, reserve 2 Tablespoons olives and remaining 1/2 cup cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot. Makes 4 to 6 servings.


I like to add cilantro to the dish when done cooking.


Tip of the day: When it is a snow day off school, have at least one activity planned.