Enchilada Lasagna

Angie Buehler


My family loves this! I've seen many like it. However, this is the one we love the best! Serve it with some "crusty" bread and a salad! Yum!

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★★★★★ 1 vote
45 Min
30 Min


1 1/2 lb
ground beef
1 medium
onion (chopped)
1 clove
garlic (minced)
1 can(s)
enchilada sauce (10 ounces)
1 can(s)
diced tomatoes, undrained (mexican if available)
1 can(s)
diced green chilies
1-2 tsp
ground cumin
eggs (beaten)
1 small
carton of small curd cottage cheese
4 c
shredded mexican cheese blend (more to taste)
flour tortillas (cut in half)
1 can(s)
sliced black olives (optional)


Step 1 Direction Photo

1In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, enchilada sauce, green chillies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Step 2 Direction Photo

2In a medium bowl, combine beaten eggs, cottage cheese and 1 cup of shredded cheese blend. Spread a third of meat sauce into a greased 13"x9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with sliced olives remaining cheese blend.

Step 3 Direction Photo

3Cover and bake at 350 degrees for 20 minutes. Uncover, and bake 10 minutes more or until bubbly. Remove from oven and let stand for 15 minutes before cutting.

About this Recipe

Course/Dish: Beef, Pasta, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Hashtag: #lasagna