Ground Beef Enchilada Casserole Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Enchilada Casserole in Country Ground Beef 1993, p84

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.

Reviews for Ground Beef Enchilada Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 15, 2013

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

MY REVIEW
Reviewed Nov. 10, 2012

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

MY REVIEW
Reviewed Apr. 29, 2012

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.

MY REVIEW
Reviewed May. 20, 2008

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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