Enchilada Lasagna

I was introduced to this recipe by my father-in-law.  This is the hubby's FAVORITE meal.  I admit that I have added to the original recipe by throwing in some veggies and beans, but the end result is the same:  gooey cheesy deliciousness!

I made this particular batch with the intent to freeze a few smaller trays.  You can cut this recipe in half and get a full 13x9 pan for just one meal (plus leftovers!)  As good as this recipe is fresh out of the oven, the leftovers are even better.

Ingredients

• 1lb ground beef
• 1lb ground pork
• Corn tortillas
• Vegetable oil
• 2-19oz cans enchilada sauce
• 2-12oz cans condensed tomato soup
• 1-12oz can condensed cream of mushroom soup
• 1-15.5oz can black beans, drained and rinsed
• 1-15.5oz can whole kernel corn, drained
• 1/2 red onion, chopped
• 1 bell pepper, chopped
• 1 jalapeno pepper, chopped
• 4 cups grated cheddar cheese

Procedure

Preheat oven to 350 degrees. Brown meat in a skillet over medium-high heat and drain off the fat.

Over medium heat in a large pot, add onions and both peppers with about 1 tbsp oil.  

Cook until softened.  Then add enchilada sauce, soups, beans and corn.  Bring to a boil and then reduce to a simmer for about 10 minutes.

Meanwhile, cook tortillas in an inch of oil over medium heat.  

Drain on paper towels or newspaper.

Layer sauce, tortillas and cheese in a pan sprayed with cooking spray.  Rip tortillas into pieces to fit the size of the pan.  Start the layering with sauce and end with cheese.

 

 

 

Bake at 350 degrees for about 30 minutes or until the top layer of cheese is melted and slightly brown.  

You can add any veggies that you like to this recipe or use hot enchilada sauce if you want a little spice.  If you want to freeze this for a later meal, just thaw for 24 hours in the fridge and then bake at 350 until everything is hot and bubbly.

Happy Cooking!

Jenny