El Dorado Beef Casserole Recipe - Allrecipes.com
El Dorado Beef Casserole Recipe

El Dorado Beef Casserole

Recipe by  

"This casserole is an old family favorite, easy to prepare and very popular at family gatherings."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish.
  2. In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives.
  3. In a mixing bowl, combine sour cream, ricotta cheese and green chiles.
  4. Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers.
  5. Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2010

I gave 4 stars because I have been making this casserole for years..but with a few changes that I think make it a 5 star. I never mix all the ingredients up together!..drizzle tomato paste around the meat, around the sourcream which is combined with cottage cheese. I use fresh diced onions, one finely chopped garlic, 1-2 Tbsp. gebhart's chili powder, 1 tsp. cumin power, and add it into the browning beef. Use one small can of tomatoe paste with added water to make into a thick sauce. Cottage cheese instead of ricotta and mixed shredded mexican cheeses, 1 small can sliced black olives. I drizzle the tomato sauce over the meat in the casserole, two layers only and add slices of jalepino and the shredded cheese to the top layer. I omitted the green chilis and if I do sometimes add them I add only one small drained can. This is one of my husbands favorite dishes. Arranging your ingredients in layers, the sourcream and cottage cheese should be dropped in little clumps is the best way to make this dish appealing and tasty. Useing unsalted chips is also nice and keeps the salt intake down..you can always add salt later.

Most Helpful Critical Review
Jul 28, 2007

The Riccotta Cheese just didn't work with the Mexican ingredients. But I had to give it a try. Sorry...


52 Ratings

Aug 20, 2007

This has always been a family favorite in my house. We have a few variations you can try to kick it up a notch. Use crushed Doritos (Nacho cheese or Fiery Habenero) as your base layer. Substitute cottage cheese for the ricotta. I like my dishes meaty so you can up the amount of beef to 1 1/2 lbs. We only use 1 can of diced green chiles and we don't use onions. We also add 1 tsp of chili powder to flavor the meat along with the garlic salt. It's always an easy dish for company. I never seem to use the entire cream mix because it can make it soupy at times. Serve with Mexican Rice!

Aug 27, 2003

Hubby really enjoyed this. Told me it was a keeper. He's not one to say much about anything i cook, so he must have liked it pretty well.

Sep 03, 2003

Yuck! We thought this was awful. I made this because it used many of the things I had in the house already but will not be making it again.

Apr 15, 2007

I thought this dish was average. My husband thought this tasted similar to an enchilada because of the corn taste from the tortilla chips. I wonder if using enchilada sauce instead of tomato sauce would make this dish more interesting.

Aug 27, 2003

There are no leftovers with this recipe unless I make a double batch! I have been able to easily convert it to vegetarian for my son's family and even my grandson loved it when he was only 18 months old. Fantastic!!

Jan 24, 2011

Very good and easy. I did enjoy this but felt it was more like a dip and I should be dunking my tortilla's and scooping rather than eating like a casserole. Changes I made were, I used ground chicken, only one can of green chilies and baked chips.


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 1381 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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