Enchilada Lasagna Recipe

4.5 4 4
Enchilada Lasagna Recipe
Enchilada Lasagna Recipe photo by Taste of Home
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Enchilada Lasagna Recipe

Read Reviews
4.5 4 4
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 pounds ground beef
  • 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

Directions

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 12x8x2-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.
Originally published as Enchilada Lasagna in Country Ground Beef 1993, p89

Nutritional Facts

1-1/2 cups: 469 calories, 25g fat (13g saturated fat), 96mg cholesterol, 976mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 32g protein.

  • 2 pounds ground beef
  • 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
  1. 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.
  2. Arrange five tortillas in a 12x8x2-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.
  3. Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving. Yield: 10 servings.
Originally published as Enchilada Lasagna in Country Ground Beef 1993, p89

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mocakes User ID: 5719838 43980
Reviewed Jan. 20, 2014

"I added some extra garlic and kidney beans and used corn tortiallas. Yummy!"

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Romeo7265 User ID: 6117180 20469
Reviewed Jul. 31, 2011

"It was pretty good!"

MY REVIEW
cinnamon35 User ID: 4943122 43979
Reviewed Mar. 8, 2010

"My 8 year old son is very picky and he ate it . He really liked it. I was impressed! I did add some cumin and some chili powder to the recipe"

MY REVIEW
lsarets User ID: 2485466 20057
Reviewed Oct. 22, 2009

"Very tasty. I substituted taco sauce for the condensed tomato soup and added some taco spice to the hamburger"

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