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Classic Mexican Beef Bake

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  Canned tomatoes 16 Ounce (1 Can)
  Enchilada sauce 10 Ounce (1 Can)
  Sliced pitted ripe olives 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Frozen ground beef mixture 2 Cup (32 tbs) (Basic Variety)
  Cooking oil 1⁄2 Cup (8 tbs)
  Canned tortillas 8 (Or Frozen)
  Shredded process american cheese 1 Cup (16 tbs)
  Cream-style cottage cheese 1 Cup (16 tbs)
  Egg 1 , slightly beaten

In medium saucepan combine tomatoes, enchilada sauce, ripe olives, salt, and pepper.
Add frozen Basic Ground Beef Mixture; simmer, covered, for 20 minutes, stirring occasionally.
Heat oil in skillet.
Cut 2 tortillas into quarters.
Cook the tortilla quarters and remaining whole tortillas in hot oil till crisp and brown; drain well.
Set aside quartered tortillas; break up remaining tortillas.
Combine American cheese, cottage cheese, and egg.
Spread one-third of the meat mixture in 12x7 1/2x2-inch baking dish.
Top with half the cheese mixture and half the broken tortillas.
Repeat layers, ending with meat mixture.
Top with quartered tortillas.
Bake at 350° for 30 minutes.
If desired, sprinkle an additional 1/2 cup shredded process American cheese over top and return to oven till cheese melts, about 5 minutes more.
Let stand 5 minutes before serving.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3532 Calories from Fat 2155

% Daily Value*

Total Fat 246 g377.8%

Saturated Fat 74.1 g370.4%

Trans Fat 0.4 g

Cholesterol 621.7 mg207.2%

Sodium 8734.6 mg363.9%

Total Carbohydrates 178 g59.2%

Dietary Fiber 32.5 g130.2%

Sugars 17.4 g

Protein 162 g323.9%

Vitamin A 193.2% Vitamin C 69.6%

Calcium 150.7% Iron 108.9%

*Based on a 2000 Calorie diet

Classic Mexican Beef Bake Recipe