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.
1 lbground beef
1 pkgtaco seasoning mix (any brand)
1 mediumonion, chopped
1 clovegarlic, minced
1 can(s)12-oz tomato paste (15 oz can of tomato sauce may substitute for paste and water)
1 can(s)4-oz chopped green chiles, drained
1/2 csliced ripe olives
2 ccottage cheese (16 oz)
8 ozmonteray jack cheese, shredded (or queso)
10 ozcorn tortillas, quartered (can use chips if desire)
1 cshredded cheddar cheese
1small carton sour cream
How to Make Cheesy Beef Enchilada Casserole
- 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
- Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
- In a separate bowl, beat eggs, add the cottage cheese and set aside
- LAYER in 9x14 baking dish:
1/2 of jack cheese,
1/2 cottage cheese,
REPEAT: ending with meat on top
- Sprinkle top with cheddar cheese and Spanish olives
- Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
- Use the sour cream as a garnish when serving.
Serve with fresh green salad to complete the meal.
- 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.