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Beef Enchilada Lasagna

Beef Enchilada Lasagna

Say what? Time for a yummy mashup of flavors and textures <3
Enchiladas, lasagna… cheese. Mostly cheese. And incredible dish that successfully meshes two cuisines into a taste explosion.
Italian-Mexican MASHUP of delishishness! Beef Enchilada Lasagna | @Emmmmrz http://www.emmmmerz.com/

Beef Enchilada Lasagna
 
Author: 
Recipe type: Entree
Enchiladas, lasagna... cheese. Mostly cheese. And incredible dish that successfully meshes two cuisines into a taste explosion.
Ingredients
Sauce:
  • 2 dried chipotle chiles, stems and seeds removed, diced
  • 3 large garlic cloves, minced
  • 2½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups beef broth
  • 3 cups tomato sauce
  • ¼ teaspoon freshly ground black pepper
Fillings:
  • 1 can (16 oz.) Black Beans, rinsed and smashed
  • 1 egg, beaten
  • 12 ounces ricotta cheese
  • 1 small can Hatch diced Green Chile
  • 1½ cups shredded queso fresco or Monterey Jack
  • 1 lb. extra-lean ground beef
  • 2 cloves garlic, minced
  • 1 each sweet bell pepper(green), and large onion, chopped
  • 1 cup frozen corn
  • 1 teaspoon dried oregano
  • 2 cans (14.5 oz. each) no-salt-added diced tomatoes, undrained
  • 2 cups Thick & Chunky Salsa
  • 20 (6-inch) corn tortillas
  • 1 pkg. (8 oz.) Mexican Style Shredded Four Cheese
Toppings:
  • 2 cups shredded each cheddar and pepper jack cheese
  • Garnishments
  • Sour cream
  • chopped green onions
  • chopped black olives
Instructions
  1. Combine the chiles, garlic, chili powder, cumin, broth, tomato sauce, and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
  2. In a small bowl, combine egg, green chiles, shredded cheese and ricotta; set aside.
  3. In a large skillet, add the beef, bell pepper, onion, corn and garlic; season with oregano, then cook over medium heat until meat is no longer pink; drain. Add tomatoes, salsa and cumin; mix well.
  4. Place ½ cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish.
  5. Spread half of the smashed black beans.
  6. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the previous layer.
  7. Evenly spread 2 cups of the beef/tomato mixture; sprinkle with ⅓ cup Mexican cheese.
  8. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the previous layer.
  9. Layer half of the cheese blend, tortillas, cottage cheese mixture.
  10. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the previous layer.
  11. Evenly spread 2 cups of the beef/tomato mixture; sprinkle with ⅓ cup Mexican cheese.
  12. Repeat layers; ending with tortillas. *OR* Divide into two separate baking dishes.
  13. Pour any remaining sauce over the top of all the layers, and lifting sides to allow seepage into lower layers.
  14. Top with cheddar and pepper jack cheeses.
  15. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
See Also:  Teriyaki Chicken with Veggies

Recipe mashup combined from these three versions.

 

If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!

Emma

A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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