Boot Kickin' Tortilla Casserole
1 tri-tip or similar roast beef, cooked in crockpot 1 large onion Garlic, however much desired Chili
powder, however much desired 1 can tomato sauce 1 can El Patio Sauce 1 can diced green chiles 1
dozen corn tortillas 1 cup small curd cottage cheese 1 egg
1/2 pound jack cheese 1 cup marble cheese
Sour cream, for garnish Slivered green onions, for garnish Chopped tomatoes, for garnish Saute
onions and garlic. Add green chiles and meat to skillet. Sprinkle chili powder over meat mix and add
tomato sauce and El Patio sauce. Simmer for 15 minutes. While sauce cooks, fry tortillas in hot oil
one at a time. Drain on paper towels and cut into quarters. Beat cottage cheese and egg together and
set aside. Spread 1/3 of meat mixture in bottom of a 9 x 13-inch baking dish. Layer with jack
cheese, half the cottage cheese mixture and half the tortillas. Repeat layers. Top with marble
cheese. Bake uncovered at 350 degrees F for 30 minutes or until heated through and cheese is melted.
Serve topped with sour cream, green onions and tomatoes.
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