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Beef Enchilada Lasagna Casserole

 Beef Enchilada Lasagna Casserole
“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
12 ServingsPrep: 45 min. Bake: 30 min. + standing


  • 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


  • 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.
  • 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.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes

2 of 2

Beef Enchilada Lasagna Casserole (continued)

Directions (continued)

  • longer or until bubbly. Let stand for 15 minutes before cutting.
  • Yield: 12 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.