Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, enchilada lasagna. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Enchilada Lasagna is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Enchilada Lasagna is something which I’ve loved my whole life.
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 have enchilada lasagna using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Enchilada Lasagna:
- Make ready 1 tbsp. olive oil
- Prepare 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)
- Prepare 1 can (19 oz.) red enchilada sauce
- Prepare 2 cups shredded Colby Jack cheese
- Make ready 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’s going to wrap it up for this special food enchilada lasagna recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
