CHEESY BEEF ENCHILADA CASSEROLE

Cheesy Beef Enchilada Casserole image

Provided by Marcia McCance

Number Of Ingredients 15

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 water
1 can(s) 4-oz chopped green chiles, drained
1/2 c sliced ripe olives
1/2 tsp salt
2 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
1 small carton sour cream

Steps:

1. 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
2. Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
3. In a separate bowl, beat eggs, add the cottage cheese and set aside
4. LAYER 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
5. Sprinkle top with cheddar cheese and Spanish olives
6. Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
7. Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
8. 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.