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.
Servings: 8
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
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Add ground beef to the pan and cook until browned, about 7 minutes.
- Mix in 1/4 cup enchilada sauce into the beef. Add refried beans and mix thoroughly until heated through.
- Remove from heat.
- Grease a 13x9 casserole dish and ladle 1/4 to 1/2 cup enchilada sauce to cover the bottom.
- Arrange 5 tortillas in the pan, cutting the 5th tortilla in half to fill gaps.
- Coat tortillas with enchilada sauce, then spread half of the beef mixture evenly over the tortillas.
- Sprinkle half of the diced tomatoes, green chilis, and half of the black beans over the meat.
- Sprinkle 1/3 of the queso over the layer.
- Repeat: Dip tortillas in enchilada sauce, layer meat mixture, beans, tomatoes, chilis, and queso.
- Top with final layer of dipped tortillas and remaining queso.
- Bake in preheated 350 degree F oven for 30 minutes or until cheese and tortillas begin to brown.
- Let casserole rest for 5 minutes before cutting.
- Serve with a dollop of sour cream.