Enchilada Lasagna. 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. Heat oil in a large pot over medium heat.
Brown meat in large skillet; drain. Enchilada Lasagna This is the best enchilada lasagna casserole we have for dinner often that my kids absolutely love! Directions In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. You can cook Enchilada Lasagna using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Enchilada Lasagna
- Prepare 1 tbsp. of olive oil.
- It’s 1 lb. of ground beef (or ground turkey).
- Prepare 1/2 of yellow onion, diced.
- Prepare 1 of bell pepper, diced.
- It’s 2 cloves of garlic, minced.
- It’s 1 can (15 oz.) of pinto beans, rinsed and drained.
- You need 2 tbsp. of taco seasoning (homemade or 1 store bought packet).
- It’s 1 can (19 oz.) of red enchilada sauce.
- It’s 2 cups of shredded Colby Jack cheese.
- You need 8 of small tortillas, all sliced in half (flour or corn work).
Stir in the tomatoes, enchilada sauce and cumin. Basically it's an enchilada layered up like a lasagna, then baked until bubbly and golden. Is it an enchilada or a lasagna? All the flavors of a beef enchilada layered between lasagna noodles.
Enchilada Lasagna step by step
- Preheat the oven to 350°F. Grease an 8×8 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 is the kind of recipe you need to make when people are coming over for dinner this fall. You can even make it in advance (like the day before) and keep it in the fridge until you're ready to pop it in the. In a lasagna pan, pour in a little of both enchilada sauces. That's how I felt the first time I cooked these hearty stacked beef enchiladas. With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it's a cross between traditional rolled enchiladas and lasagna — yet easier to make than both.