Beef Enchilada Lasagna Casserole

Name: Beef Enchilada Lasagna Casserole
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings.
Cuisine: Enchiladas, Mexican Dinners, Mexican Recipes
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 large egg, beaten; 1-1/2 cups 4% cottage cheese; 3 cups shredded Mexican cheese blend; 8 flour tortillas (8 inches), cut in half; 1 cup shredded cheddar cheese

“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

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 large egg, beaten
1-1/2 cups 4% cottage cheese
3 cups shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup shredded cheddar cheese

Directions

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 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 387 calories, 21g fat (11g saturated fat), 87mg cholesterol, 771mg sodium, 25g carbohydrate (4g sugars, 1g fiber), 25g protein.

Originally published as Enchilada Lasagna in Taste of Home June/July 2010

Reviews

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Average Rating:

vtfamily91

Mar 18, 2019

Family loved it. I used 2 lbs of meat, corn tortillas, and 2 cans of enchilada sauce.
Larry and

Mar 29, 2017

Made this recipe and got rave reviews. I used 2 lbs. of hamburger and this made it really meaty.
Comatose

Jul 20, 2015

My sentiments exactly BeMoWe. In New Mexico we use corn tortillas instead of the flour tortillas and use a real red chile sauce. Much more flavorful. A green chile sauce can be substituted for the red, if you prefer.
BeMoWe

Apr 20, 2015

I followed this exactly. The flavor didn't remind me of enchiladas - more like several other ground beef casseroles I have had. But the part that really disappointed me was how incredibly soggy and pasty the tortillas in the middle layer were! If I make this again, I will only put the tortillas on the top, just below a layer of grated cheese.
Nessa.03

Nov 19, 2014

Love love love! I used cooked lasagna noodles instead of tortillas because we didn't like how mushy the tortillas got. And for sure 2 teaspoons of cumin. One of our favorite dishes! We make this a lot. I serve on top pico de gallo made of tomatoes, red onions, cilantro, lime juice, and salt.
JGa2595176

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.
kedenv

Nov 17, 2013

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

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.
gucci65

Oct 28, 2013

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

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.