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Enchilada Lasagna

 Enchilada Lasagna
I adapted this recipe from one I got from a television program. The refried beans were a last-minute inspiration when company was coming and I didn't have enough ground beef thawed out! They add extra goodness to this hearty cheesy dish.—Diane McCann, Sterling, Colorado
10 ServingsPrep: 15 min. Bake: 30 min.


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup picante sauce or salsa
  • 1 can (16 ounces) refried beans
  • 10 flour tortillas (6 inches)
  • 4 cups (16 ounces) shredded cheddar cheese


  • In a skillet, cook ground beef, onion and garlic until the meat is
  • browned and onion is tender; drain. Stir in tomato soup, picante
  • sauce or salsa and refried beans. Heat thoroughly.
  • Arrange five tortillas in a 12-in. x 8-in. x 2-in. baking dish,
  • tearing tortillas as needed to cover the bottom. Layer with half of
  • the meat mixture and half of the cheese. Repeat layers using
  • remaining tortillas, meat mixture and cheese.
  • Bake at 350° for 30 minutes or until heated through. Let stand a
  • few minutes before serving. Yield: 10 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 469 calories, 25 g fat (13 g saturated fat), 96 mg cholesterol, 976 mg sodium, 29 g carbohydrate, 3 g fiber, 32 g protein.

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Enchilada Lasagna (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.