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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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