Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, enchilada lasagna. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Enchilada Lasagna is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Enchilada Lasagna is something that I’ve loved my whole life. They’re fine and they look wonderful.
In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans. This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks. Pour remaining enchilada sauce over noodles.
To get started with this recipe, we must first prepare a few ingredients. You can have enchilada lasagna using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Enchilada Lasagna:
- Take 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey)
- Get 1/2 yellow onion, diced
- Make ready 1 bell pepper, diced
- Prepare 2 cloves garlic, minced
- Get 1 can (15 oz.) pinto beans, rinsed and drained
- Prepare 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Make ready 1 can (19 oz.) red enchilada sauce
- Take 2 cups shredded Colby Jack cheese
- Take 8 small tortillas, all sliced in half (flour or corn work)
Season the ground pork with salt and pepper, and brown. Add the onions, garlic and spices to the skillet with the meat and cook until the onion and garlic have sweated out a bit and spices are fragrant. Directions In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin.
Steps to make Enchilada Lasagna:
- Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
- Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
- Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
- Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
- After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
- Let it sit for 5 or so minutes, then cut into it and serve.
Directions In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Is it an enchilada or a lasagna? All the flavors of a beef enchilada layered between lasagna noodles. THIS is the kind of recipe you need to make when people are coming over for dinner this fall.
So that is going to wrap it up for this exceptional food enchilada lasagna recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
