Texas Casserole Massacre...

that was the name of our team. Tonight Wendy and I entered the Casserole Cookoff here in Brooklyn. We tested two Texas-style recipes and ended up making the Mexican lasagna (of sorts). We didn't win, but it was still a good time. We got to test all 24 entries and are now filled with loads of cheese, cream and calories--most were pretty good, though (however, there was a fishy one that made me want to gag). Amazingly enough, the winner, Cheese Love, was a team of two guys. Their casserole was a delicious blend of pasta, cheese, spinach and spices. They not only won the Grand Prize, but also won the "Best Crust" category. It was yummy. There was also an interesting Korean casserole, a mole casserole, and a very good spinach and chorizo bake (I wish I had asked for the recipe). Even though we did not win, I still think our cass beat out the winner of the meat category. Theirs was a chicken blend with radishes on top. The chicken tasted like it had been frozen and reheated--blech! Whatever, I'm not a sore loser, but if you'd like to make Texas Casserole Massacre's delicious blend of goodness, here's the recipe:

•Sautee 2 cloves of garlic and half of a small onion in oil in a large skillet until brown.
•Add 1.5 lbs ground beef and 1t salt. Brown beef. Skim off fat
•Add to the beef, 2 cans of Rotel tomatoes, 2 8oz. cans tomato sauce, 1T chili powder, 1/4 t red pepper, 1/2 t black pepper, 1/4 t cumin. Mix and cook for 5 minutes.
•In bowl, mix 16 oz cottage cheese, 1 egg (beaten), and 1/3 cup shredded colby-jack cheese
•Lightly grease 9x13 casserole dish
•Layer 1/2 beef mixture, 6 corn tortillas cut into fourths, cheese mixture. Repeat.
•Top casserole with 1 3/4 cups of cheese and 1/2 cup sliced black olives.
•Bake at 350° for 20-30 minutes or until bubbly.
•Let stand 5-10 minutes and garnish with cilantro.

YUMMO!!!