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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
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    6-8 servings

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 4% cottage cheese
  • 1 large 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 13x9-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.
Nutrition Facts
1 each: 352 calories, 18g fat (9g saturated fat), 91mg cholesterol, 918mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 23g protein.

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Reviews

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Average Rating:
  • vewebber58
    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!

  • chris28304
    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.

  • plewis8288
    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.

  • puzzlemad
    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.

  • sha_fitz
    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

  • Juha15
    Nov 10, 2012

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

  • JLMcclain
    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.

  • j26oni
    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