Enchilada Lasagna
Kid friendly, inexpensive, and a crowd-pleaser! What more could you ask for?
- 1 tbsp canola oil
- 1 lb lean ground beef
- 1 cup frozen chopped onion
- 1 tsp bottled minced garlic
- 1 (14½-oz) can diced tomatoes
- 1 (15-oz) can black beans, rinsed and drained
- 1 tsp chili powder
- 2 (10-oz) cans enchilada sauce
- 16 corn tortillas
- 1 (8-oz) package shredded Cheddar cheese
- Cooking spray
Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with cooking spray and set aside.
In the bottom of a large skillet with a lid, heat the oil. Add the ground beef, onion, and garlic and cook for about 5 minutes, stirring occasionally, until the meat begins to brown.
Add the tomatoes, cover and cook for 5 minutes.
Add the beans and chili powder, stirring well to mix.
Pour half of a can of the enchilada sauce in the bottom of the prepared baking dish. Tear 8 of the tortillas into rough strips and cover the sauce. Top with the meat mixture.
Pour a full can of the enchilada sauce over the meat. Tear the remaining 8 tortillas into rough strips and cover the meat. Top with the remaining 1/2 can of enchilada sauce.
Sprinkle with the cheese and bake for 25 minutes, until the cheese begins to melt and the sauce begins to bubble.
- This recipe is great when you have an extra person or two at the table - it serves 8. A tossed salad or some fresh veggies like cherry tomatoes and baby carrots would be great on the side.
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