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Mexican Beef Bake Recipe
|Canned tomatoes||16 Ounce|
|Enchilada sauce||1 Can (10 oz)|
|Sliced pitted ripe olives||1⁄4 Cup (4 tbs)|
|Frozen basic ground beef mixture||2 Cup (32 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Tortillas||8 (Canned Or Frozen)|
|Shredded process american cheese||4 Ounce, shredded|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Slightly beaten egg||1|
Serving size: Complete recipe
Calories 3544 Calories from Fat 2163
% Daily Value*
Total Fat 246 g379.1%
Saturated Fat 74.5 g372.5%
Trans Fat 0.4 g
Cholesterol 625.2 mg208.4%
Sodium 8758.8 mg364.9%
Total Carbohydrates 178 g59.2%
Dietary Fiber 32.5 g130.2%
Sugars 17.4 g
Protein 163 g325.8%
Vitamin A 193.5% Vitamin C 69.6%
Calcium 151.7% Iron 109%
*Based on a 2000 Calorie diet
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 350Â° 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.
Makes 4 or 5 servings.