Ingredients
1 pound ground venison1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 cup salsa1 envelope taco seasoning2 large eggs, lightly beaten2 cups 4% small-curd cottage cheese1 teaspoon dried oregano1/2 teaspoon ground cumin10 flour tortillas (8 inches)1-1/2 cups shredded cheddar cheese
Preparation
In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.
Cut tortillas in half; place half of them in a greased 13x9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.
Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
