Cheesy Beef Enchilada Casserole

Marcia McCance


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.


★★★★★ 1 vote


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:
1/3 meat,
1/2 of jack cheese,
1/2 cottage cheese,
1/2 tortillas
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.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Heirloom