Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, enchilada lasagna. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Enchilada Lasagna is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Enchilada Lasagna is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first 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:
- Get 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey)
- Take 1/2 yellow onion, diced
- Get 1 bell pepper, diced
- Prepare 2 cloves garlic, minced
- Take 1 can (15 oz.) pinto beans, rinsed and drained
- Take 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Prepare 1 can (19 oz.) red enchilada sauce
- Make ready 2 cups shredded Colby Jack cheese
- Take 8 small tortillas, all sliced in half (flour or corn work)
Stir in the tomatoes, enchilada sauce and cumin. Heat a large saucepan over medium heat and add the olive oil. Sauté the onion, stirring occasionally, until it begins to soften. 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.
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.
Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. 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. 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.
So that is going to wrap this up for this special food enchilada lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
