Ground Beef Enchilada Casserole
This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon
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 shredded cheddar cheese, divided
- 1 cup Daisy 4% cottage cheese
- 1 large egg, beaten
- 1 package (10 ounces) corn tortillas (6 inches), torn into pieces
Reviews
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!
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.
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.
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 only complaint was it should be doubled, if not it makes a thin casserole in a 9x13 pan. Still tasty just not as pretty
This was pretty easy. I added some extra seasoning and there were no leftovers.
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.
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