layered mexican casserole*

We went to the Family Tree for dinner tonight in the big ol' town of Santaquin, Utah. First off, can I just say we were the only ones in the restaurant that didn't have Wrangler's on. I haven't been there since I was probably 8 years old, maybe longer, but if there is one thing you can't forget it is their scones the size of a newborn baby! They may weigh as much as a newborn baby, too. Although the food wasn't too much to talk about, the scones sure are! Landon and I both got one with our meals, not realizing how big they really are, and only were able to finish about 1/2 of one. So we came home with 1 1/2 enormously big scones and I have no idea what to do with them! Does anyone have a recipe of something to do with leftover scones???

We have been making this layered mexican casserole for probably a year now, and I am quite fond of it myself. Today I had a request to post the recipe on on my blog, and I had forgotten that it wasn't on here already! I don't know what I was waiting for - but here it is!!!

Layered Mexican Casserole
from Dixie Regional Medical Center

1 lb. ground beef
1 can corn
1 cup mild salsa
1/2 cup diced tomatoes
1/2 cup sliced olives
1 cup cottage cheese
3/4 cup sour cream
tortilla chips
shredded cheese
green onions, chopped

Brown ground beef; drain. Add corn, salsa and diced tomatoes. Cook until thoroughly heated. Reserve 1/4 cup olives; stir in remaining olives in beef. (Sorry, I took this picture before the olives were added. Oops!)

Combine cottage cheese and sour cream.

In a baking dish, layer with chips, meat mixture, cheese and cottage cheese mixture. Repeat layers.

Bake in oven at 350 degrees for about 35 minutes or until it reaches 165 degrees. In the last 5 minutes, top with more cheese, olives and the green onions. Place back in oven for 5 minutes or until the cheese is all gooey and melty.




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