Best 4 Beef Enchilada Lasagna Recipes

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

BEEF ENCHILADA LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink.
• Add onions and saute for 3 minutes, until translucent.
• Add chilies, carrot, soup, salsa and first 1/2 cups of cheddar and mozzarella cheeses to cooked meat. Stir until well mixed and just barely heated.
• Layer in a rectangular lasagna or cake pan in this order:.
• 1/3 dry noodles and 1/3 sauce. Do this 2 more times.
• Drizzle water all over and top with last of grated cheeses.
• Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.

BEEF ENCHILADA LASAGNA CASSEROLE

Steps:

• 1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes
• 2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
• 3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.