Source: Kelly Falsey for Beef Week 1997, Winner in Stews and Casseroles
1 tri-tip, cooked in crock pot
1 large onion
Garlic, however much desired
Chili powder, however much desired
1 can tomato sauce
1 can El Pato Sauce
1 can diced green chiles
1 dozen corn tortillas
1 cup small curd cottage cheese
1/2 pound jack cheese
1 cup marble cheese
Sour cream, for garnish
Slivered green onions, for garnish
Chopped tomatoes, for garnish
Sauté onions and garlic. Add green chiles and meat to skillet. Sprinkle chili powder over meat mix and add tomato sauce and El Pato sauce. Simmer for 15 minutes.
While sauce cooks, fry tortillas in hot oil one at a time. Drain on paper towels and cut into quarters.
Beat cottage cheese and egg together and set aside.
Spread 1/3 of meat mixture in bottom of a 9 x 13-inch baking dish.
Layer with jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers. Top with marble cheese.
Bake uncovered at 350 degrees F for 30 minutes or until heated through and cheese is melted.
Serve topped with sour cream, green onions and tomatoes.