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cheesy beef enchilada casserole

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

I know I got this one from a co-worker in the 70's when working at the Newspaper in Salt Lake City because it is still written on the back of a grid sheet! LOL What makes it unique (and hard to find a picture of... LOL) is that it has no beans but does have three kinds of cheese, including cottage cheese -- making it like a Mexican Lasagna... almost. When I dream of an enchilada casserole -- this is the one that dangles in my head. You can substitute corn chips (faster) for the tortillas and not affect it too much. Enjoy!

(1 rating)
method Bake

Ingredients For cheesy beef enchilada casserole

  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning mix (any brand)
  • 1 md
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 can
    12-oz tomato paste (15 oz can of tomato sauce may substitute for paste and water)
  • 1 c
    water
  • 1 can
    4-oz chopped green chiles, drained
  • 1/2 c
    sliced ripe olives
  • 1/2 tsp
    salt
  • 2
    whole eggs
  • 2 c
    cottage cheese (16 oz)
  • 8 oz
    monteray jack cheese, shredded (or queso)
  • 10 oz
    corn tortillas, quartered (can use chips if desire)
  • 1 c
    shredded cheddar cheese
  • 1
    small carton sour cream

How To Make cheesy beef enchilada casserole

  • 1
    Crumble and saute meat with onion and garlic till browned in a cast iron skillet (or equivalent) Add the taco seasoning according to the packet instructions
  • 2
    Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
  • 3
    In a separate bowl, beat eggs, add the cottage cheese and set aside
  • 4
    LAYER in 9x14 baking dish: 1/3 meat, 1/2 of jack cheese, 1/2 cottage cheese, 1/2 tortillas REPEAT: ending with meat on top
  • 5
    Sprinkle top with cheddar cheese and Spanish olives
  • 6
    Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
  • 7
    Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
  • 8
    NOTE: I often use a 15 oz can of tomato sauce rather than the tomato paste and water because it speeds things up and tastes just as good.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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