Tex-Mex Casserole

Tex-Mex Casserole

1 lb ground chuck
1/2 lb sausage
1 onion, chopped
Garlic Salt & Pepper
1-oz pkg Old El Paso Taco Seasoning
19-oz can Enchilada Sauce
1 can Rotel Mexican diced tomatoes
1 can Chili Beans, medium sauce
2 tsp sugar
1 tsp cocoa
16-20 corn tortillas, cut into quarters
8 oz cream cheese, softened
16 oz small curd cottage cheese
4 oz shredded pepper jack cheese
1 1/2 cups crushed tortilla chips (I used Dorito's Spicy Sweet Chili chips tonight)
8 oz shredded Mexican blend cheese

In a large skillet, brown and crumble the ground chuck, sausage and onions. Season with garlic salt and pepper to taste. Stir in the taco seasoning, enchilada sauce, tomatoes, beans, sugar and cocoa and simmer about 30 minutes, stirring often. Meanwhile beat the cream cheese and cottage cheese until well combined and set aside until sauce is done.

Spoon about 1 cup of the sauce into a 9x13" baking dish. Place 1/4 of the tortillas on top of the sauce in an even layer. Spoon half the meat sauce over the tortillas, then 1/4 of the tortillas on top of that. Carefully spoon the cottage cheese mixture over and sprinkle with 3/4 of the pepper jack cheese. Add another layer of tortillas and then the crushed chips, the remaining tortillas, half the mexican style cheese and the remaining meat sauce. Sprinkle the remaining mexican cheese and pepperjack over top. Cover loosely with non-stick foil and bake at 350^ for 45 minutes. Remove foil and bake for about 10-15 minutes more.

Remove from oven and let sit at least 20 minutes before cutting. Served with a lettuce & tomato salad and extra chips. My opinion: good flavor but WAY too salty for my tastes!