enchilada lasagna

★★★★★ 1 Review
AngiBme avatar
By Angie Buehler
from Olathe, KS

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!

★★★★★ 1 Review
serves 6-8
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For enchilada lasagna

  • 1 1/2 lb
    ground beef
  • 1 md
    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 tsp
    ground cumin
  • 2
    eggs (beaten)
  • 1 sm
    carton of small curd cottage cheese
  • 4 c
    shredded mexican cheese blend (more to taste)
  • 8
    flour tortillas (cut in half)
  • 1 can
    sliced black olives (optional)
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How To Make enchilada lasagna

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Cover 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.
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