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Enchilada Lasagna Recipe
To cook Enchilada Lasagna you only need 10 ingredients and 7 steps. Here is how you do that.
Ingredients of Enchilada Lasagna :
Prepare olive oil.
Prepare ground beef (or ground turkey).
You need to prepare yellow onion, diced.
Provide bell pepper, diced.
Prepare garlic, minced.
You need pinto beans, rinsed and drained.
Use taco seasoning (homemade or 1 store bought packet).
You need red enchilada sauce.
Use shredded Colby Jack cheese.
You need to prepare small tortillas, all sliced in half (flour or corn work).
Short Tips:
- In order to make the process of cooking much easier, you need to require to time to make large quantities of meat or vegetable supply and shop it in the freezer. Not just is making your own supply more economical than buying it from a store, however it makes it simple to maintain a huge supply accessible. Just freeze the supply in small as well as plainly identified parts and then get what you need when you require it!
Enchilada Lasagna step by step :
Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside..
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..
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..
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..
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)..
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..
Let it sit for 5 or so minutes, then cut into it and serve..
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