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Ground Beef Enchilada Casserole

This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 2 cups shredded cheddar cheese, divided
  • 1 cup 4% cottage cheese
  • 1 large egg, beaten
  • 1 package (10 ounces) corn tortillas (6 inches), torn into pieces

Directions

  • In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes.
  • Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture.
  • Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.
Nutrition Facts
1 each: 352 calories, 18g fat (9g saturated fat), 91mg cholesterol, 918mg sodium, 26g carbohydrate (5g sugars, 4g fiber), 23g protein.

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