Tortilla Casserole

• 1 lb. ground venison
• 1 onion
• 1 (10 oz.) bottle enchilada sauce
• 1 large container small curd cottage cheese
• 2 eggs
• 1 Tbsp. parsley
• 1/2 lb. Monterey Jack cheese, shredded
• 1/2 c. Cheddar cheese
• tostada shells
• crushed tortilla chips

1. Brown venison and onion together; drain excess grease.
2. Add enchilada sauce.
3. Simmer 20 minutes.
4. Mix together cottage cheese, eggs and parsley.
5. Shred cheeses.
6. Layer tostadas (these are prepackaged and cooked, like taco shells), meat mixture, cottage cheese and Monterey Jack cheese.
7. Keep layering as you would lasagna.
8. Put the Cheddar cheese on top.
9. Sprinkle crushed tortilla chips around edge of casserole.
10. Bake at 350u0b0 until bubbly, about 1/2 hour.

ground venison, onion, enchilada sauce, cheese, eggs, parsley, cheese, cheddar cheese, tostada shells, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697131 (may not work)