Beef Enchilada Lasagna Casserole Recipe
Beef Enchilada Lasagna Casserole Recipe photo by Taste of Home

Beef Enchilada Lasagna Casserole Recipe

Publisher Photo
“Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread.” —Charlene Griffin, Minocqua, Wisconsin
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1 egg, beaten
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 3 cups (12 ounces) shredded Mexican cheese blend
  • 8 flour tortillas (8 inches), cut in half
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 piece equals 387 calories, 21 g fat (11 g saturated fat), 87 mg cholesterol, 771 mg sodium, 25 g carbohydrate, 1 g fiber, 25 g protein.

Directions

  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
  3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Enchilada Lasagna in Taste of Home June/July 2010, p32

Nutritional Facts

1 piece equals 387 calories, 21 g fat (11 g saturated fat), 87 mg cholesterol, 771 mg sodium, 25 g carbohydrate, 1 g fiber, 25 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef Enchilada Lasagna Casserole

AVERAGE RATING
   (49)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (6)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 8, 2013

"Dinner tonight was fabulous, thanks! I didn't make any changes and turned out a favorite. Husband literally licked his plate. The flavor wasn't overpowering, but just spicy enough and enjoyed the cottage cheese mixture. Will be making again for sure."

MY REVIEW
Reviewed Nov. 17, 2013

"Easy to make and so good! I loved it and so did my family! Would definitely make this recipe again!"

MY REVIEW
Reviewed Nov. 7, 2013

"I thought this was just ok. It wasn't as flavorful as I thought it would be. I would consider it to be more like a burrito than an enchilada."

MY REVIEW
Reviewed Oct. 28, 2013

"Great fall recipe. I also used corn tortillas !!!!"

MY REVIEW
Reviewed Oct. 26, 2013

"I used corn tortillas instead of flour tortillas. I alsomade a small pan using zucchini instead of tortillas to separate the layers for my low carb guests Both were very yummy. Everyone liked it a lot. No leftovers here."

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