Cheesy Beef Enchilada Casserole
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.
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- 1 lb
- ground beef
- 1 pkg
- taco seasoning mix (any brand)
- 1 medium
- onion, chopped
- 1 clove
- garlic, minced
- 1 can(s)
- 12-oz tomato paste (15 oz can of tomato sauce may substitute for paste and water)
- 1 c
- 1 can(s)
- 4-oz chopped green chiles, drained
- 1/2 c
- sliced ripe olives
- 1/2 tsp
- 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
- small carton sour cream
1Crumble 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
2Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
3In a separate bowl, beat eggs, add the cottage cheese and set aside
4LAYER in 9x14 baking dish:
1/2 of jack cheese,
1/2 cottage cheese,
REPEAT: ending with meat on top
5Sprinkle top with cheddar cheese and Spanish olives
6Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
7Use the sour cream as a garnish when serving.
Serve with fresh green salad to complete the meal.
8NOTE: 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.