El Dorado Beef Cheese Casserole
Dive into comfort food heaven with this El Dorado Beef Cheese Casserole, a hearty and flavor-packed dish that’s perfect for family dinners or potluck gatherings. Layers of seasoned ground beef, tender elbow pasta, and a rich tomato sauce are complemented by a creamy blend of sharp cheddar, Monterey Jack cheese, and tangy sour cream. Enhanced with aromatic spices like chili powder and cumin, this easy-to-make casserole bakes to golden, bubbly perfection in just under an hour. It's a crowd-pleaser that combines the best of zesty and cheesy warmth in every bite. Serve it fresh from the oven with a sprinkle of fresh herbs for a weeknight meal or festive occasion that everyone will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 8 ounces tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups cooked elbow pasta
- 1.5 cups shredded sharp cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with oil or cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the canned diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Cook for 5 minutes, allowing the mixture to thicken slightly. Remove from heat.
Meanwhile, cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked pasta and the beef-tomato mixture. Stir well to coat the pasta evenly.
In the prepared casserole dish, spread half of the pasta and beef mixture in an even layer. Sprinkle half of the cheddar and Monterey Jack cheeses over the mixture. Spread half of the sour cream on top of the cheese layer.
Repeat the layering process with the remaining pasta mixture, cheeses, and sour cream, finishing with a generous layer of shredded cheeses on top.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden on top.
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or cilantro if desired. Enjoy!
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.1 g | 323% | |
| Saturated Fat | 132.3 g | 662% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 40.6 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2934 mg | 226% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2424 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
