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Categories:
ground venison onion enchilada sauce cheese eggs parsley cheese Cheddar cheese tostada shells tortilla chips
Viewed: 49 - Published at: 7 years agoIngredients
- 1 lb. ground venison
- 1 onion
- 1 (10 oz.) bottle enchilada sauce
- 1 large container small curd cottage cheese
- 2 eggs
- 1 Tbsp. parsley
- 1/2 lb. Monterey Jack cheese, shredded
- 1/2 c. Cheddar cheese
- tostada shells
- crushed tortilla chips
Method
- Brown venison and onion together; drain excess grease.
- Add enchilada sauce.
- Simmer 20 minutes.
- Mix together cottage cheese, eggs and parsley.
- Shred cheeses.
- Layer tostadas (these are prepackaged and cooked, like taco shells), meat mixture, cottage cheese and Monterey Jack cheese.
- Keep layering as you would lasagna.
- Put the Cheddar cheese on top.
- Sprinkle crushed tortilla chips around edge of casserole.
- Bake at 350° until bubbly, about 1/2 hour.
