Enchilada Casserole Recipe

Enchilada Casserole Recipe Rating 4

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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
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    With Johnsonville Italian Sausage.

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  • 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

Healthy Cooking

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Reviews for Enchilada Casserole (1)

Enchilada Casserole

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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

 
 
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