EL DORADO MEXICAN CASSEROLE
From an FFA/HERO cookbook. We love Mexican food in our house and I'm open to trying new ones all the time. This one is delicious with the cottage cheese and green chilies.
Provided by True Texas
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef in large skillet, stirring until crumbly.
- Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
- Simmer until onions are tender, stirring frequently.
- Combine sour cream, cottage cheese and chili pepper in small bowl.
- Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
- Bake at 350 degrees for 30 minutes.
- Serve with picante sauce.
EL DORADO BEEF CASSEROLE
My mom and aunt would make this recipe. Very flavorful and easy to make.
Provided by Janet Fillmann
Categories Casseroles
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350'
- 2. Brown meat in skillet. Drain.
- 3. Add onion, garlic, olives and tomato sauce.
- 4. In a bowl, combine sour cream, cottage cheese and chilies.
- 5. Layer crushed tortilla chips in bottom of a buttered 2 1/2 qt casserole dish.
- 6. Layer with 1/2 of the meat mixture.
- 7. Layer with 1/2 of the sour cream mixture.
- 8. Layer with 1/2 of the grated cheese.
- 9. Repeat the 4 layers.
- 10. Garnish with whole tortilla chips, if desired.
- 11. Bake for 30 minutes.
EL DORADO BEEF CHEESE CASSEROLE
Make and share this El Dorado Beef Cheese Casserole recipe from Food.com.
Provided by Recipe Junkie
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry beef until crumbly.
- Drain off fat.
- Add onions, garlic salt, tomato sauce and olives to beef.
- Combine sour cream and cottage cheese with green chilies.
- Crush tortilla chips slightly.
- Reserve a few whole ones for the top.
- Place half of the chips in bottom of well-greased 2 and 1/2 quart casserole.
- Add half the meat mixture;.
- cover with half sour cream mixture.
- Sprinkle with half the grated cheese.
- Repeat layers.
- Bake uncovered in 350 oven 30-35 minutes until bubbly hot.
- Garnish with reserved tortilla chips.
Nutrition Facts : Calories 634.6, Fat 42.3, SaturatedFat 18.8, Cholesterol 107.4, Sodium 1150.5, Carbohydrate 32.4, Fiber 3.9, Sugar 5.1, Protein 33.2
HAMBURGER POTATO CASSEROLE
This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!
Provided by GRAVYCLAN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, brown the ground beef; drain fat.
- In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
- Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g
BAKED BEEF CHILES RELLENOS CASSEROLE
Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.
Provided by EmmLee
Categories World Cuisine Recipes Latin American Mexican
Time 1h21m
Yield 10
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
- Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order.
- Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 8.9 g, Cholesterol 79.6 mg, Fat 23.3 g, Fiber 3 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 694.5 mg, Sugar 1.6 g
EL DORADO BEEF CASSEROLE
This casserole is an old family favorite, easy to prepare and very popular at family gatherings.
Provided by Diane
Categories Mexican Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish.
- In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives.
- In a mixing bowl, combine sour cream, ricotta cheese and green chiles.
- Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers.
- Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips.
Nutrition Facts : Calories 434.2 calories, Carbohydrate 22 g, Cholesterol 72.4 mg, Fat 30.4 g, Fiber 3.1 g, Protein 20.1 g, SaturatedFat 13.4 g, Sodium 1342.3 mg, Sugar 4.1 g
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