Beef Enchilada Lasagna Casserole
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
YIELD: 12 servings.
“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
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1-1/2 pounds ground beef
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1 medium onion, chopped
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1 garlic clove, minced
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1 can (14-1/2 ounces) stewed tomatoes, undrained
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1 can (10 ounces) enchilada sauce
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1 to 2 teaspoons ground cumin
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1 large egg, beaten
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1-1/2 cups 4% cottage cheese
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3 cups shredded Mexican cheese blend
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8 flour tortillas (8 inches), cut in half
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1 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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