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enchilada lasagna

(2 ratings)
AzGranni avatar
Recipe by
Jacqueline Brubaker
@AzGranni
Sahuarita, AZ

I found this recipe on the web when looking for a Mexican type casserole...it was a hit.

(2 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For enchilada lasagna

  • 1 1/2 lb
    lean ground beef
  • 1 sm
    onion diced
  • 1 pkg
    taco seasoning
  • 3/4 c
    water
  • 1 can
    refried beans 16oz
  • 1/2 c
    sour cream
  • 18
    corn tortillas
  • 1 can
    red enchilada sauce 16 oz
  • 4 oz
    sliced black olives drained
  • 4 c
    mexican blend shredded cheese

How To Make enchilada lasagna

  • 1
    In a large pan, brown ground beef & onions; drain. Return to pan, add taco seasonings & water, bring to a boil and then simmer for 8-10 minutes. Stirring occasionally. Pre-heat oven to 375 degrees. In the meantime, mix refried beans and sour cream, set aside. In A 9x13 in. deep Pan, spray with a non-stick cooking spray. Spread 1/2 cup of enchilada sauce on to bottom of pan. In a shallow medium size bowl, pour 1/2 a can of enchilada sauce. This will be used to dip and coat both sides of corn tortillas, using 6 tortillas per layer. Assemble & coat 6 corn tortillas, line on the bottom of pan, they will over lap. On top of 1st layer of tortillas, using a slotted spoon, spoon 1/2 of meat mixture evenly, sprinkle with 1 cup of cheese. Repeat a layer of 6 enchilada coated tortillas. 2nd layer, spread out refried bean mixture evenly, sprinkle 1 cup of cheese. Repeat with a layer of 6 enchilada coated tortillas. 3rd layer, top with 2nd 1/2 of meat mixture,. Sprinkle with 1 cups of cheese. Repeat with the last 6 enchilada coated tortillas. Spread 2nd 1/2 of canned enchilada sauce over dish and top with remaining cheese and black olives. Cover loosely with foil & baked in pre-heated 375 degree oven for 40 minutes. Remove foil and continue baking for 10 minutes or until cheese is melted & lightly golden brown.
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