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Enchilada lasagna with sour cream on a plate

Enchilada Lasagna

Course Main Course
Cuisine Mexican
Cook Time 1 hour
Total Time 1 hour
Servings 4 people


  • 7 flour tortillas
  • 1 ½ lbs ground beef
  • 1 can red enchilada sauce
  • 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!