Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe was submitted by Rich and Kitty Grenier from Mins, Fla. They have been workampers and full timing for three years and enjoying every minute. They own a 38-foot KZ Escalade fifth wheel which they pull with a 350 Ford dually. They are members of Good Sam Club.
- 1.25 pounds of lean ground beef
- 1 package taco seasoning (El Paso brand recommended)
- 1 can Ro-Tel Mexican blend
- 2 packages of corn tortillas
- 2 Cups small curd cottage cheese
- 1 egg
- 1 Cup grated hot pepper jack cheese
- Dash of salt
- 2 Tablespoons black pepper
- 1 Cup chopped lettuce
- 1 Cup chopped tomatoes
- 1 Cup chopped onions
- 1 small can of black olives
- 1 Cup chopped green olives
- 1 jar salsa (choice of mild, medium or hot)
- Sour cream
- 1 Cup grated mild cheddar cheese
Preheat oven to 350 degrees. Brown ground beef in skillet and drain off fat. Add taco seasoning pack and Ro-Tel to browned beef and cook at a simmer for 10 minutes.
Spray a 13×9 baking dish with Pam. Layer bottom of dish with corn tortillas. Mix cottage cheese, egg, salt, pepper and hot pepper jack cheese together in medium bowl.
Spread ground beef mixture on top of tortillas, then put another layer of corn tortillas on top of the ground beef. Next, spread the cottage cheese mixture on top of the tortillas very carefully. Be sure to cover all the tortillas with the mixture.
Bake for 30 minutes uncovered. Add the topping ingredients as desired. Great with side dish of refried beans and chips.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.