Enchilada Lasagna
Enchilada Lasagna

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, enchilada lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Enchilada Lasagna is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Enchilada Lasagna is something which I have loved my entire life. They’re fine and they look fantastic.

Enchilada Lasagne combines chilli, gooey cheese and soft tortillas. A great slimming friendly recipe for those following any diet plan like Weight Watchers or counting calories! In a skillet, cook ground beef, onion and garlic until the meat is browned and onion is tender; drain. Stir in tomato soup, picante sauce or salsa and refried beans.

To begin with this recipe, we have to prepare a few components. You can cook enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Enchilada Lasagna:
  1. Take 1 tbsp. olive oil
  2. Take 1 lb. ground beef (or ground turkey)
  3. Get 1/2 yellow onion, diced
  4. Get 1 bell pepper, diced
  5. Take 2 cloves garlic, minced
  6. Make ready 1 can (15 oz.) pinto beans, rinsed and drained
  7. Prepare 2 tbsp. taco seasoning (homemade or 1 store bought packet)
  8. Prepare 1 can (19 oz.) red enchilada sauce
  9. Take 2 cups shredded Colby Jack cheese
  10. Take 8 small tortillas, all sliced in half (flour or corn work)

Set aside until ready to use. Heat the vegetable oil in a large skillet over medium-high heat. The Beef Enchilada Lasagne is something that had cropped up in a few Slimming World groups that I follow. I instantly fell in love with the idea of it.

Steps to make Enchilada Lasagna:
  1. Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Let it sit for 5 or so minutes, then cut into it and serve.

The Beef Enchilada Lasagne is something that had cropped up in a few Slimming World groups that I follow. I instantly fell in love with the idea of it. Spicy foods are a good staple in my diet and, lasagne is something I could eat until the cows come home. Method Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Directions In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.

So that’s going to wrap this up with this special food enchilada lasagna recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!