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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


  • 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.


  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.

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Reviewed Oct. 4, 2015

"I made this recipe as posted with the exception that I made it in an 8 x 8 square pan.. It was to bland for my liking but it is a recipe that could easily be modified to suits one's taste."

Reviewed Nov. 17, 2014

"Agreed the recipe should be doubled for a 13X9 pan. As is it would work better in an 8X8. Very good though, just needs a bit more seasoning. I served it with sour cream and avocado and it was a big hit with my husband. I put shredded cheddar on top of the cheese mixture on every layer since I couldn't really spread the mixture without moving all the tortilla pieces. I think doubling the recipe will take care of that though."

Reviewed Sep. 15, 2014

"I would agree that it should be doubled except for the tortillas. There was barely enough cheese. I also misread the recipe & put half of the meat sauce in the bottom instead of the 1/3 so I didn't have any sauce left for the top. So I used a small amount of salsa on top and covered with foil and baked. It was ok, but if I make it again I would probably leave out the green pepper & add a can of chopped green chiles & some cumin or chili powder as I believe it lacked flavor."

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"

Reviewed Nov. 10, 2012

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

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