Creamy Layered Casserole Recipe

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This slightly spicy casserole was always a hit at our potlucks at work, so I finally asked the co-worker who brought it for the recipe. Now I make it for my family with the same success.—LeeAnn McCue, West Springfield, Massachusetts
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings


  • 1 pound ground beef
  • 1 tablespoon finely chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon garlic salt
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies
  • 4 cups crushed tortilla chips
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Additional tortilla chips

Nutritional Facts

1 each: 591 calories, 36g fat (17g saturated fat), 106mg cholesterol, 1057mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 32g protein.


  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, olives and garlic salt; set aside. In a bowl, combine cottage cheese, sour cream and chilies; mix well. In a greased 11-in. x 7-in. baking dish, layer half of the tortilla chips, meat mixture, cottage cheese mixture and Monterey Jack cheese. Repeat layers. Top with additional tortilla chips. Bake, uncovered, at 350° for 40 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Layered Casserole in Taste of Home Ground Beef Cookbook 1999, p305

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Loiscooks User ID: 3656565 203964
Reviewed May. 21, 2010

"This makes a delicious supper. I didn't have Monterey Jack cheese. I used a combination of part Cheddar, part Colby, and part Pepper-Jack. I will keep serving this dish."

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