A simple Mexican-style casserole with beef and cheese

This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites.


(Serves 4-6)


  1. Brown ground chuck; drain any excess fat.
  2. Add (chopped) onion, garlic, and bell pepper; cook until soft.
  3. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste.
  4. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
  5. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at for 20 minutes or until heated through. Cut into wedges.


You can adjust the seasonings to suit your own tastes; I listed conservative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad.


Difficulty: easy.
Time: 15 minutes preparation, 20 minutes cooking.
Precision: approximate measurement OK.


Victoria Cheadle 
Schlumberger Palo Alto Research, Palo Alto, California, USA decwrl!spar!cheadle 
Recipe last modified: 1 Jun 87

Original header

Path: decwrl!recipes
From: (Victoria Cheadle)
Newsgroups: alt.gourmand
Subject: RECIPE: Beefy tortilla casserole
Message-ID: <12298547940.11.CHEADLE@Score.Stanford.EDU>
Date: 31 Jul 87 06:06:13 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Schlumberger Palo Alto Research, Palo Alto, Calif., USA
Lines: 73

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