enchilada lasagna
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!
prep time
45 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 can enchilada sauce (10 ounces)
- 1 can diced tomatoes, undrained (mexican if available)
- 1 can diced green chilies
- 1-2 teaspoon ground cumin
- 2 - eggs (beaten)
- 1 small carton of small curd cottage cheese
- 4 cups shredded mexican cheese blend (more to taste)
- 8 - flour tortillas (cut in half)
- 1 can sliced black olives (optional)
How To Make enchilada lasagna
-
Step 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 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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