Taco Enchilada Lasagna. Great recipe for Taco Enchilada Lasagna. It's an awesome way to make Mexicanish food that isn't the same ol taco/burrito formula. I actually thought I invented this until I started downloading recipie apps, lookin around and found a bunch of takes on this haha oh well.
Mexican lasagna and taco lasagna are basically the same ground beef lasagna recipe.
Meat and beans make this a very hearty meal, and the lasagna has layer upon layer of scrumptious Mexican flavors with a little kick of heat to wake up your taste buds.
Corn tortillas separate the layers rather than the traditional lasagna noodle.
You can have Taco Enchilada Lasagna using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Taco Enchilada Lasagna
- You need 3 lbs of ground beef.
- Prepare 1 pack of authentic corn tortillas (can sub flour but corn works better).
- Prepare 2 packs of taco seasoning.
- Prepare 2-3 of green onion.
- It's 1 of yellow onion (diced).
- You need 2 of bottle/can enchilada sauce.
- You need 1 of LARGE bag Mexican shredded cheese.
- It's 2 tsp of diced garlic.
- Prepare 2 of tbls cumin powder.
- It's 1 of container pico de gallo.
- Prepare of Sour cream.
- Prepare of Fresh cilantro (chopped).
Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Stir in black beans and tomatoes.
Taco Enchilada Lasagna instructions
- Brown the beef. Drain fat. Add about 2/3 cup water, onions and garlic and the packets of taco seasoning. Cook until all ingredients are cooked together and hot on medium heat giving the onions and garlic time to soften a bit. About 8-10 more mins. Set to the side to allow it to cool..
- I used an 11x7 glass baking pan. 13x9 can also be used. Grease the dish. Put down a layer of shells. I try to cover as much of the area as possible without overlap which means you'll have to pull a couple tortillas in half, even quarters. See pic..
- Now we're going to layer, like lasagna. I do a layer of enchilada sauce first. Thinly covering the shells. Next spoon the cooled taco meat on top of the sauce. Next cover the meat with a healthy layer of cheese. I LOVE cheese so I do a REALLY healthy layer. Now this is where the secret method comes in.. On the cheese layer gently sprinkle some of your cumin powder directly onto it. Then sprinkle some of your chopped fresh cilantro in the same way..
- Repeat step 3 till you reach almost the top of the baking pan. You should be looking at the cheese/cumin/cilantro layer. The top layer will pretty much be the same-- Do another layer of tortillas. Sauce Cheese (Only cheese for top layer, no cumin or cilantro) Top the finished pan with your chopped green onion..
- Cover pan loosely with tin foil. Loosely because you don't want the cheese sticking to the foil. Put in middle rack of oven at 375 for 20-30 mins If it's not as melted as you'd like, uncover and continue to bake until desired doneness. The objective of the oven is not to cook, just to melt everything together and make it hot..
- Cut into square pieces, use a spatula to dish out a piece onto a plate or shallow bowl, top with the pico de gallo (diced tomato, onion, jalapeño and cilantro) and sour cream and enjoy!!.
This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks. In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink. Heat the vegetable oil in a large skillet over medium-high heat. Move the chicken from the pan to a plate or bowl. Taco Lasagna Mexican Lasagna is an easy casserole that's loaded with your favorite taco flavors for a weeknight meal the whole family loves!