Tortilla Casserole - cooking recipe

Ingredients

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

Preparation

Brown venison and onion together; drain excess grease.
Add enchilada sauce.
Simmer 20 minutes.
Mix together cottage cheese, eggs and parsley.
Shred cheeses.
Layer tostadas (these are prepackaged and cooked, like taco shells), meat mixture, cottage cheese and Monterey Jack cheese.
Keep layering as you would lasagna.
Put the Cheddar cheese on top.
Sprinkle crushed tortilla chips around edge of casserole.
Bake at 350\u00b0 until bubbly, about 1/2 hour.