Directory:KJ Kitchens/El Dorado Casserole

El Dorado Casserole

• 2 pounds ground beef
• 1/2 cup onion, chopped
• 1/2 teaspoon garlic powder
• 8 ounces tomato paste
• 8 ounces sour cream
• 1 cup cottage cheese
• 16 ounces monterey jack cheese, shredded
• 1 can green chiles, chopped
• 1/2 cup salsa

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Add meat mixture and 1/2 the Monterey jack cheese and mix slightly. Pour mixture into a greased 2 1/2 quart casserole. Cover with remaining cheese. Bake at 350F for 30 minutes. Yield: 8 servings

Per Serving:

• 609 Cal (62% from Fat, 31% from Protein, 6% from Carb);
• 48 g Protein;
• 42 g Tot Fat;
• 9g Carb;
• 2 g Fiber;
• 487 mg Calcium;
• 4 mg Iron;
• 695 mg Sodium;
• 764 mg Potassium;
• 37 mg Folate;
• 15 mg Vit C;
• 156 mg Cholesterol