Two of my all time favorite meals combined into perfection, Enchilada Lasagna. Being such a classic Italian dish, I didn’t want to rival those distinct flavors. So we decided to switch up the cuisine all together. We went ahead and add a Mexican twist to this classic. Still loaded with cheese, sauce, and meat, this lasagna proves to continue the comfort food feel.
- 7 flour tortillas
- 1 ½ lbs ground beef
- 1 can red enchilada sauce
- ⅔ cup onion chopped
- 3 cloves garlic minced
- 2 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 can corn
- 1 can black beans
- 1 cup shredded cheddar cheese
- ½ cup shredded monterey jack cheese
- Preheat oven to 375°
- In large skillet cook ground beef on medium heat with onion and minced garlic
- Drain grease and add ground beef back into the skillet over medium heat
- Add enchilada sauce to the skillet but save ¼ cup to the side
- Pour in hot sauce and add spices to the ground beef. Mix well and let simmer.
- Once simmering add in drained corn and black beans
- Once the flavors cook together remove the skillet from the heat and let thicken
- In skillet or shallow dutch oven add a tablespoon of the enchilada sauce to the bottom of the pan to make sure the tortillas do not stick
- Layer 2-3 tortillas at the bottom to make sure it is fully covered
- Add ½ of the enchilada mixture over the tortillas
- Cover the enchilada mixture with cheese and add one tortilla over the mixture
- Add the second half of the enchilada mixture over the tortillas, cover with cheese and add the remaining 2-3 tortillas to cover the enchilada mixture
- Pour the remainder of the enchilada sauce over the tortillas and cover with cheese
- Bake in the oven for 30 minutes
- Remove from oven and let cool a few minutes
- Slice and serve with sour cream and cilantro. Maybe even some avocados!
Growing up one of my favorite dishes my mom would make was her famous lasagna. I remember standing up on a chair that was pulled up to the counter and helping her construct this comforting meal. Layer after layer we would make this together. Constructing this felt a bit different, making it with tortillas instead of noodles. But, the muscle memory was the same as before. Tortilla, sauce, meat, cheese, repeat.
For this recipe we used the classic Old El Paso Red Enchilada Sauce. While I would love to make our own Enchilada sauce (and I do plan to) we didn’t have the ingredients on hand. This recipe was kind of a spur of the moment decision. We made up for some additional flavors with the seasoning added to the ground beef mixture. But we do have plans to make our own soon and experiment with a spicier version. Many of the canned enchilada sauces are too bland or semi-sweet in my opinion.
Not shown in these pictures, we smothered this comfort food in our Guacamole and when to town. We state this recipe serves 4, but we might have eaten most of this in one sitting. And the left overs were AMAZING. There is something about lasagna of any kind left over and heated up together that makes it better the next day. Save a little sauce for the next day as well!
From our kitchen to your, cheers!