Author: Canadian Living

This is a terrific Tex-Mex casserole.

  • Portion size 12 servings
  • Credits : Alice Tomchuk


  • 4 lbs ground beef
  • 2 large onions
  • 2 cloves garlic
  • 1/4 cup chili powder
  • 6 cups tomato sauce
  • 1 teaspoon sugar
  • 1 1/2 tablespoon salt
  • 2 cups slice black olives
  • 2 cans diced green chilies
  • 24 corn tortillas and oil
  • 4 cups small curd cottage cheese
  • 2 eggs
  • 1 lb thinly sliced Monterey Jack cheese
  • 2 cups grated Cheddar cheese
  • 1 green onion (garnish)
  • 1 cup sour cream (garnish)


Brown meat in batches in large heavy frying pan or Dutch oven. (Do not put too much meat into the pan at once; it will cause pan temperature to drop and meat will turn gray instead of brown)

Saute onions and garlic with last batch of meat. Return all meat to pan. Sprinkle chili powder over meat and mix well. Add tomato sauce, sugar, salt, half the olives and all the diced green chilies. Simmer over very low heat l5 min.

While sauce cooks, fry tortillas in hot oil one at a time. Do not allow tortillas to brown. (This only takes about a few seconds on each side) Drain on paper towels and cut into quarters. Beat cottage cheese and eggs together and set aside. Preheat oven to 350 degrees F. Spread 1/3 of meat tomato sauce mixture in the bottom of a 6 quart casserole. Cover with half the Jack cheese, half cottage cheese-egg mixture and half tortillas. Repeat, finishing with final layer of meat.

Top with grated cheddar and back uncovered for 30 min. or until casserole is thoroughly heated and cheese is melted. Serve with chopped green onions, sour cream and olives. (I like to make the casserole a day ahead and refrigerate and then bake the next day) Allow to return to room temperature before baking. TERRIFIC!
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California Casserole