Cooktop Cove: This Mexican taco casserole will delight even the pickiest eaters of the house
By Lindsay Mattison
When I was a kid, I was a super picky eater. My poor mother would make these delicious home cooked meals and I refused to eat them! Over time, she learned a few things that I would eat without hesitation: pizza, grilled cheese, and Mexican food. Before too long, she started making taco casseroles (like the recipe below) because she knew I wouldn't make a fuss if it was covered in cheese and filled with Tex-Mex flavors!
The secret ingredient in this recipe is the cottage cheese. This soft, lumpy cheese is perfect for casseroles. Its adds body to the dish and it has a beautiful flavor, especially when it's combined with the tangy sour cream. Even if you're a cottage cheese hater, you'll love the way this simple cheese is transformed in this savory dish.
How to make Mexican taco casserole
4
10 minutes
35 minutes
45 minutes
1 tablespoon olive oil
1 yellow onion, diced
1 pound ground beef
2 cloves garlic, minced
1 cup of your favorite salsa
1 (1 1/4-ounce) envelope taco seasoning
1/2 cup sour cream
1 cup cottage cheese
2 cups shredded Mexican cheese blend
Preheat the oven to 400 degrees F. Spray an 8x8 casserole dish with nonstick cooking spray or grease with butter and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until it softens, about 5 minutes.
Add the ground beef and garlic. Cook until the beef is browned on all sides, about 8 minutes. Drain any excess grease.
Remove the mixture from the heat and stir in the salsa and taco seasoning. Set aside.
In a small bowl, combine the sour cream, cottage cheese, and 1 cup of the shredded cheese.
Spread the cooked beef in a single layer onto the prepared casserole dish. Top it with the cottage cheese mixture and finish with the remaining cup of cheese.
Bake for 15 to 20 minutes, until the cheese is melted and the mixture is bubbly.
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