Taco Bake

- contributed by Katheryn Premo/Louis Mingione


(I always double it and put it in a 13 x 9 pan, but the recipe as is, is great for 1-2 people. I quadrupled it for Monday Funday.)

* 1 lb. lean ground beef
* 1 small onion chopped (I often skip this)
* 1/2 tsp. garlic powder
* 1 envelope (1.25 oz.) taco seasoning mix
* 1 can (8 oz.) tomato sauce
* 2 cups crushed tortilla chips
* 1 cup sour cream
* 1 cup cottage cheese
* 2 cups shredded chedder or Monterey Jack cheese

Preheat oven to 350 degrees. In large skillet brown ground beef; drain fat. Add onion, garlic powder, taco seasoning, and tomato sauce. Mix and set aside. In medium-sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in bottom of 2 1/2 quart casserole dish that has been coated with non-stick spray (I never do the non-stick spray and it's still easy to get out of the pan). Add enough meat mixture to cover the chips, then cover the meat mixture with half the sour cream mixture. Sprinkle with half the shredded cheese. Repeat layers. Bake uncovered for 30-35 minutes until cheese is melted and casserole is heated through. Makes 4 servings.

Enjoy!!!