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
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
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1In 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.
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2Meanwhile, 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.
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3Bake 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.
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