Layered Taco Casserole

This is yet another Tex-Mex recipe. Personally, I will never get sick of Tex-Mex its easy and delicious what more can you ask for?

INGREDIENTS

1 lb ground beed or pork
3/4 cup water
1 package McCormick original taco seasoning
1 tsp garlic powder (up to 3 tsp if you like garlic)
2 cups cheddar cheese shredded (or taco cheese that comes already shredded)
1 cup onion or sliced green onion chopped
12 6-inch corn tortillas ( I used flour tortillas and it worked just fine)
4 cups lettuce shredded
2 medium tomatoes chopped
4 tablespoons sour cream
2 cups cottage cheese

Optional:
diced green chiles, beans, and olives.

PREPARATION
Preheat oven to 350 degrees

Lightly coat a 13 x9 bakin pan with nonstick cooking spray; set aside

In large skillet cook meat until brown. Drain fat, stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside. (I add in olives and beans at this point)

In mixing bowl combine cottage cheese, cheddar cheese and onion. ( I add drained and diced green chilies in this mixture).

Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 5 minutes or until heater through.

Top with lettuce and tomatoes. Serve with sour cream, if desired.