Enchilada Lasagna - Loved ones warmth and closeness could be obtained in easy methods. One particular of them is cooking and serving meals for the family. As a housewife, not surprisingly you don't desire to miss a meal together ideal? Cuisine can also be the key to a pleased household, a lot of really feel homesick for the reason that their cooking has been found elsewhere.
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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.
Enchilada Lasagna is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes yummy. It's appreciated by millions every day. They are fine and they look fantastic. Enchilada Lasagna is something that I've loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have enchilada lasagna using 10 ingredients and 7 steps. Here is how you can achieve it.
Composition needed to make Enchilada Lasagna:
- 1 tbsp. olive oil
- 1 lb. ground beef (or ground turkey)
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz.) pinto beans, rinsed and drained
- 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- 1 can (19 oz.) red enchilada sauce
- 2 cups shredded Colby Jack cheese
- 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.
Steps to serve 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 it up for this special food enchilada lasagna recipe. Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
