Enchilada Lasagna

The other day I was craving both Mexican and Italian.  So I assembled my own version of Lasagna using Mexican ingredients.  It was tasty.  The tortillas made a perfect substitution for lasagna noodles.  They were soft yet crunchy around the edges of the pan.  Delicious.

A dollop of sour cream and this meal is ready for the big time.

Enchilada Lasagna

Pre-heat the oven to 350 degrees.

In a large pan add 2 tbs of oil and sweat the onions.  Stir until translucent.  Add the cumin, red pepper flake and oregano.  Add a pinch of salt and pepper.

Next add the beef.  Cook until browned.  About 7 minutes.  Mix in a 1/4 cup of the enchilada sauce into the meat.  Make sure to mix everything together.  Next add the refried beans.  I find that refried beans are easier to add to a dish when they are mixed in with the meat.

When the beans are fully incorporated and heated up, remove the meat mixture from the stove.

Grease a 13×9 casserole dish.  Next ladle in about 1/4 – 1/2 cup of the enchilada sauce.  Cover the bottom of the pan.  Then arrange 5 of the tortillas into the pan.  Cut the 5th tortilla in half so that you can fill in the open spots.  Next coat the tops of the tortillas with a little more of the enchilada sauce. Layer on half of the meat mixtures.  Spread it out so that it coats the tortillas evenly.

Next sprinkle half of the diced tomatoes, green chilis and half of the black beans onto the meat mixture.  Now take a 3rd of the queso and spread it out over the mixture.  Using your hands gently break apart the cheese and sprinkle it over the lasagna.

Now repeat the steps, this time dip the tortillas into the enchilada sauce.  Layer on the meat, beans, tomatoes, chilis and queso.    Finally add one more layer of the dipped tortillas and cover this with queso.

Place the casserole into the pre-heated 350 degree oven and bake for 30 minutes or until the cheese and tortillas start to brown.  Let the casserole sit for 5 minutes before cutting.

Serve with a dollop of sour cream and enjoy.

Enchilada Lasagna

A creative fusion of Mexican and Italian cuisines, this enchilada lasagna combines traditional enchilada flavors with layered lasagna construction. Using soft flour tortillas instead of noodles, this casserole features seasoned ground beef, black beans, refried beans, and queso fresco or monterey jack cheese with green chilis. It's a delicious comfort food that's perfect for family dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Entree, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 1 lb ground beef
• 1 large can enchilada sauce
• 1 lb queso fresco or shredded monterey jack cheese
• 1 medium onion diced
• 4 plum tomatoes diced
• 1 can black beans drained and rinsed
• 1 can refried beans
• 1 small can green chilis or jalapeno chilis
• 1/4 tsp cumin
• 1/4 tsp red pepper flake
• 1/2 tsp oregano
• 16 small soft flour tortillas
• Kosher or sea salt and pepper to taste
• 2 tbsp oil for cooking
• Sour cream for serving

Method

 

1. Preheat oven to 350 degrees F.
2. Heat 2 tbsp oil in a large pan and sauté diced onion until translucent. Add cumin, red pepper flake, and oregano. Season with salt and pepper.
3. Add ground beef to the pan and cook until browned, about 7 minutes.
4. Mix in 1/4 cup enchilada sauce into the beef. Add refried beans and mix thoroughly until heated through.
5. Remove from heat.
6. Grease a 13×9 casserole dish and ladle 1/4 to 1/2 cup enchilada sauce to cover the bottom.
7. Arrange 5 tortillas in the pan, cutting the 5th tortilla in half to fill gaps.
8. Coat tortillas with enchilada sauce, then spread half of the beef mixture evenly over the tortillas.
9. Sprinkle half of the diced tomatoes, green chilis, and half of the black beans over the meat.
10. Sprinkle 1/3 of the queso over the layer.
11. Repeat: Dip tortillas in enchilada sauce, layer meat mixture, beans, tomatoes, chilis, and queso.
12. Top with final layer of dipped tortillas and remaining queso.
13. Bake in preheated 350 degree F oven for 30 minutes or until cheese and tortillas begin to brown.
14. Let casserole rest for 5 minutes before cutting.
15. Serve with a dollop of sour cream.