Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, enchilada lasagna. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Special Pasta with Classic and Rich Taste. Get Inspired On Our Official Site. In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain.
Enchilada Lasagna is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Enchilada Lasagna is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook enchilada lasagna using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Enchilada Lasagna:
- Make ready 1 tbsp. olive oil
- Make ready 1 lb. ground beef (or ground turkey)
- Prepare 1/2 yellow onion, diced
- Get 1 bell pepper, diced
- Prepare 2 cloves garlic, minced
- Get 1 can (15 oz.) pinto beans, rinsed and drained
- Get 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
- Prepare 8 small tortillas, all sliced in half (flour or corn work)
This Enchilada Lasagne is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. Stacked Beef Enchiladas (AKA Mexican Lasagna) Metric Cup Measures. With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser. Then add diced garlic and chipotle peppers and cook for a minute or two.
Instructions 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.
This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight! I like enchiladas and lasagna so, I put them together into a layered, cheesy and spicy love child that I like to call Chicken Enchilada Casserole. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Brown meat in a large nonstick frying pan or wok, at medium high.
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