Recipe Background
Jump on your horses, because the Saddle-Up Casserole is ready to ride with you to whole new territories of taste! It's filled with plenty of melty cheese, juicy ground beef, vibrant salsa, summery corn, and tangy olives! Crunchy tortilla chips add lovely texture and invite your tastebuds to go on a wild ride! This Saddle-Up Casserole is Tex-Mex in an easy, more delectable form!
Jump on your horses, because the Saddle-Up Casserole is ready to ride with you to whole new territories of taste! It's filled with plenty of melty cheese, juicy ground beef, vibrant salsa, summery corn, and tangy olives! Crunchy tortilla chips add lovely texture and invite your tastebuds to go on a wild ride! This Saddle-Up Casserole is Tex-Mex in an easy, more delectable form!
Ingredients
- 1/2 pound ground beef
- 1 (15-ounce) can corn drained
- 1 (12-ounce) jar chunky salsa
- 1 (2.25-ounce) can sliced black olives drained, divided
- 1 cup cottage cheese
- 1 cup sour cream
- 2 1/2 cups tortilla chips crumbled prior to measuring, plus more, whole, to taste, for topping
- 2 cups sharp cheddar cheese divided
- 1 bell pepper color of your choice, diced
- 1 tomato diced
- green onions optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch casserole dish with non-stick spray.
- In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, until browned, about 5-7 minutes. Drain the fat from the skillet.
- Add the corn, the chunky salsa, and all but 2 tablespoons of the black olives and continue cooking until it is warmed through, about 2-3 minutes.
- Transfer the skillet from the heat.
- Combine the cottage cheese and the sour cream.
- Layer 1/2 of the crumbled tortilla chips in the bottom of the prepared casserole dish.
- Top the tortilla crumble layer with 1/2 of the meat mixture, 3/4 cup of the cheddar cheese, and 1/2 of the cottage cheese mixture, in that order.
- Repeat the layers, ending with the cottage cheese mixture.
- Cover the casserole dish and bake for 30 minutes.
- Remove the foil and top with the remaining cheddar cheese, the bell peppers, the tomatoes, and the reserved black olives. Then, line the outside of the dish with the remaining whole tortilla chips.
- Bake uncovered until the cheese is melted, but the chips are not burned, about 2-3 minutes.
- Let the casserole rest for 10 minutes.
- Garnish with the green onions and serve.
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