Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, enchilada lasagna. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Enchilada Lasagna is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Enchilada Lasagna is something which I have loved my whole life. They’re fine and they look wonderful.
Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Easy enchilada lasagna over and over again! Making your enchilada sauce from scratch is easy and so worth it.
To get started with this particular recipe, we have to prepare a few components. You can cook enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchilada Lasagna:
- Take 1 tbsp. olive oil
- Make ready 1 lb. ground beef (or ground turkey)
- Get 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Prepare 2 cloves garlic, minced
- Take 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
- Prepare 8 small tortillas, all sliced in half (flour or corn work)
How about some cheese, cheese and more cheese?? These Enchilada Lasagna Rolls have all the great flavors of a classic chicken enchilada recipe, but we're ditching the tortillas and wrapping the filling inside some lasagna noodles. This thing was something I could make. I do like traditional enchiladas better, but this receipe is great for during the week.
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.
When I came across this Enchilada Lasagna recipe from The Picky Eater, I knew I had to try it, but I also had to wonder: Is it possible to combine Mexican cuisine with Italian? Mexican lasagna makes great leftovers, too! You can even serve it with eggs for breakfast. Like traditional lasagna, this casserole also freezes. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then after a few hours enjoy the simple, delicious Enchilada Lasagna.
So that is going to wrap it up with this exceptional food enchilada lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
