Beef Enchilada Lasagna Casserole

Beef Enchilada Lasagna Casserole

” Whenever I make this cheesy layered casserole, my visitors rave about it and request for the recipe. I serve it with French bread or toasted garlic bread.”.
— Charlene Griffin, Minocqua, Wisconsin.

Components

  • 1-1/2 pounds ground beef
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1 can (14 -1/ 2 ounces) stewed tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1 to 2 teaspoons ground cumin
  • 1 big egg, beaten
  • 1-1/2 cups Daisy 4% cottage cheese
  • 3 cups shredded Mexican cheese blend
  • 8 flour tortillas (8 inches), halve
  • 1 cup shredded cheddar cheese

Directions

  • In a big frying pan, prepare the beef, onion and garlic over medium heat up until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Give a boil. Minimize heat; simmer, exposed, for 20 minutes.
  • In a little bowl, combine egg and cottage cheese; set aside. Spread out a 3rd of the meat sauce into a greased 13 x9-in. baking dish. Layer with half of the tortillas, cottage cheese mix, cheese blend and a 3rd of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.
  • Cover and bake at 350 ° for 20 minutes. Discover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts

1 piece: 387 calories, 21 g fat (11 g hydrogenated fat), 87 mg cholesterol, 771 mg salt, 25 g carbohydrate (4g sugars, 1g fiber), 25 g protein.

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