Enchilada Lasagna Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
• STEP 2.In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
• STEP 3.Add the diced onion, minced garlic, and taco seasoning to the skillet. Cook for an additional 2-3 minutes, until the onion is softened.
• STEP 4.Pour half of the enchilada sauce into the bottom of the prepared baking dish.
• STEP 5.Place a layer of tortillas on top of the sauce, overlapping them slightly.
• STEP 6.Spread half of the ground beef mixture over the tortillas, followed by a layer of shredded cheese.
• STEP 7.Repeat the layers with the remaining tortillas, ground beef mixture, and cheese.
• STEP 8.Pour the remaining enchilada sauce over the top layer and sprinkle with additional cheese.
• STEP 9.Cover the baking dish with foil and bake for 25 minutes.
• STEP 10.Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
• STEP 11.Let the enchilada lasagna cool for a few minutes before serving.
• STEP 12.Garnish with chopped cilantro and serve with Mexican rice and guacamole.

Cooking Tips

• Feel free to customize the filling by adding black beans, corn, or diced bell peppers.
• If you prefer a spicier dish, add some chopped jalapenos or a sprinkle of cayenne pepper to the ground beef mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes.
• You can also freeze the enchilada lasagna for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil.
• Serve with Mexican rice and guacamole for a complete meal.