Enchilada Lasagna
Best Mexican enchilada lasagna casserole with corn tortillas we have for dinner often that my kids absolutely love! A baked cheesy bake packed with lots of flavor and ground beef.
Servings: 10
Equipment
- 1 9x13 pan
Ingredients
- 12 tortillas small corn
- 1 can Manwich 15 oz., or red enchilada sauce
- 1 can corn drained
- 1 can black beans
- 1 can diced tomatoes I like using petite
- 1 small can diced chiles we use mild but you could use hotter
- 1/4 onion diced
- 3-4 c cheese we use 4 for the whole thing
- 1 lbs ground beef
Instructions
- Brown your meat on the stovetop with your diced onions.
- Add meat and all of the other ingredients (excluding tortillas and cheese) into a bowl and mix well.
- Spray a 9x12" dish with non stick spray and add a small layer of your meat mixture.
- Then add 6 tortillas overlapping a bit so it covers your meat layer. Sprinkle 1 c. of cheese on top of tortilla layer.
- Add another layer of meat mixture, then another tortilla layer, cheese on top of that, and then last top layer is the remainder (1/3 on each layer) of your meat mixture.
- Cover with tinfoil and bake at 375 degrees for 40 minutes. Take foil off and sprinkle last 3/4-1 c. of cheese and bake for 10 more minutes uncovered. Serve! Could add a dollop of sour cream on top and chives too!
- If you want it to stay together like lasagna and come out in a less messy way allow it to cool for about 15 minutes when it comes out before cutting...but either way it is delicious.
Video
Nutrition
Serving: 4oz | Calories: 456kcal | Carbohydrates: 38g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 849mg | Potassium: 695mg | Fiber: 5g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 11.1mg | Calcium: 320mg | Iron: 4.1mg