Ground Beef Enchilada Casserole Recipe

4 8 7
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Ground Beef Enchilada Casserole Recipe

Read Reviews
4 8 7
Publisher Photo
This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

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

Directions

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.
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.
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 each: 352 calories, 18g fat (9g saturated fat), 91mg cholesterol, 918mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 23g protein.

  • 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
  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

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Reviews forGround Beef Enchilada Casserole

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MY REVIEW
vewebber58 User ID: 998755 268712
Reviewed Jun. 29, 2017

"We really liked this! It did seemed to be too bland when I read through the recipe so I added a little garlic powder, taco seasoning, and about one half teaspoon of cumin. Other than that I followed the recipe exactly - except for using a 7x11 inch baking dish instead of the larger one. The smaller dish was the perfect size. . Anyway, it was delicious, and easy. Will make again!"

MY REVIEW
chris28304 User ID: 2137086 233976
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."

MY REVIEW
[email protected] User ID: 8039944 41429
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."

MY REVIEW
puzzlemad User ID: 3329799 17066
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."

MY REVIEW
sha_fitz User ID: 3353090 20257
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
Juha15 User ID: 6964054 40518
Reviewed Nov. 10, 2012

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

MY REVIEW
JLMcclain User ID: 6464968 20256
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
j26oni User ID: 1140542 202090
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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