Enchilada Lasagna

This Enchilada Lasagna is a creative twist on traditional Mexican and Italian cuisine, combining the flavors of enchilada sauce, seasoned ground beef, and melted cheese with the classic layered structure of lasagna.

It’s a hearty, flavor-packed dish that’s sure to become a family favorite.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 cup enchilada sauce
8-10 lasagna noodles
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can diced green chilies
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
2 tablespoons olive oil
Fresh cilantro leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it up with a spoon as it cooks.

Once browned, drain the excess fat.

Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.

Cook for 1 minute.

Add the diced green chilies, black beans, and diced tomatoes to the skillet.

Stir to combine.

In a large bowl, combine the enchilada sauce and 1 cup of water.

Stir to combine.

Spread a thin layer of the enchilada sauce in the bottom of a 9×13-inch baking dish.

Arrange 4 lasagna noodles on top.

Spread one-third of the beef mixture over the noodles, followed by one-third of the shredded cheddar cheese and one-third of the shredded Monterey Jack cheese.

Repeat the layers two more times, ending with a layer of cheese on top.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the dish rest for 10-15 minutes before slicing and serving.

Garnish with a dollop of sour cream and a sprinkle of fresh cilantro leaves.

Notes

Use leftover enchilada sauce for a quicker prep time or make your own if you have the time. For an extra kick, add diced jalapeños to the beef mixture.

If you prefer a meatless option, substitute the ground beef with roasted vegetables like zucchini, bell peppers, and onions.

To make individual portions, use smaller baking dishes and adjust the cooking time accordingly. For a spicy twist, sprinkle diced jalapeños on top of the cheese before baking.