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Enchilada Casserole Recipe

This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon

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Enchilada Casserole Recipe

Prep: 35 min. Bake: 35 min.

Yield: 6-8 Servings

35 35 70

Ingredients

1 pound ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) enchilada sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) 4% cottage cheese
1 egg, beaten
1 package (10 ounces) corn tortillas (6 inches), torn into pieces

Directions

In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes.
Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13-in. x 9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture.
Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 352 calories, 18 g fat (9 g saturated fat), 91 mg cholesterol, 918 mg sodium, 26 g carbohydrate, 4 g fiber, 23 g protein.

Originally published as Enchilada Casserole in Country Ground Beef , p84

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Enchilada Casserole

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Reviewed on Jan. 15, 2013 by sha_fitz

My only complaint was it should be doubled, if not it makes a thin casserole in a 9x13 pan. Still tasty just not as pretty

Reviewed on Nov. 10, 2012 by Juha15

This was pretty easy. I added some extra seasoning and there were no leftovers.

Reviewed on Apr. 29, 2012 by JLMcclain

I did not think someone from Oregon would know good Mexican food. But this recipe sounded interesting. sure enough tried it and I can tell you, it was wonderful..Even impressed us in West Texas and we know our mex food.

Reviewed on May. 20, 2008 by j26oni

This was very delicious and easy to make. although I recommend serving it with sour cream also. I doubled the recipe and it made a large lasagna pan full. very tasty