Mexican Lasagna Enchilada Casserole

30m
Serves 1
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Directions

  1. 1Add 1 pound of ground beef to a hot oiled pan and break it up and brown it.
  2. 2Add 1 diced onion and 1 diced bell pepper to the pan.
  3. 3Stir and cook until the vegetables are soft.
  4. 4Add 2 tablespoons of tomato paste and 3 tablespoons of taco seasoning.
  5. 5Stir until combined.
  6. 6Add a can of green chilies and 2 cups of enchilada sauce.
  7. 7Stir until beautifully combined and then set aside.
  8. 8Pour about a half a cup of enchilada sauce in the bottom of a casserole dish.
  9. 9Add 6 corn tortillas and spread them out across the bottom.
  10. 10Spread the whole can of refried beans on top of the tortillas.
  11. 11Spread half of the beef mixture on top of the beans.
  12. 12Add 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese.
  13. 13Spread the cheese out.
  14. 14Add 6 more corn tortillas and spread them out.
  15. 15Repeat the process: add refried beans.
  16. 16Add beef mixture.
  17. 17Add cheese.
  18. 18Add 6 more corn tortillas.
  19. 19Pour the last half cup of enchilada sauce on top of the tortillas and spread it out.
  20. 20Hit it with one more layer of cheese.
  21. 21Put the whole thing in the oven at 350 for about 30 minutes until hot and bubbly.
  22. 22Garnish with cilantro if desired.
  23. 23Serve a piece on a plate, topped with sour cream and hot sauce.

Ingredients

  • 1 pound ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons tomato paste
  • 3 tablespoons taco seasoning
  • 1 can green chilies
  • 2 cups enchilada sauce
  • 18 corn tortillas
  • 1 can refried beans
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • cilantro
  • sour cream
  • hot sauce

Equipment

cast iron panwooden spooncasserole dishmeasuring cupfork

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