Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, enchilada lasagna. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Enchilada Lasagna is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Enchilada Lasagna is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 begin with this recipe, we have to first prepare a few ingredients. You can cook enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Enchilada Lasagna:
- Get 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey)
- Prepare 1/2 yellow onion, diced
- Take 1 bell pepper, diced
- Make ready 2 cloves garlic, minced
- Make ready 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
- Get 2 cups shredded Colby Jack cheese
- Get 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. 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.
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? Warning: This Mexican spin on lasagna is extremely messy. But we promise it's worth it. You'll want to scrape clean because the enchilada sauce is that good. Yep, we made enchilada sauce from scratch.
So that’s going to wrap this up with this special food enchilada lasagna recipe. Thank you very much for reading. I am sure 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
