Enchilada Lasagna
Transform your weeknight dinners with this irresistible Enchilada Lasagna—a bold, flavor-packed fusion of comforting Italian lasagna and zesty Mexican enchiladas! Featuring layers of tender corn tortillas, savory spiced ground beef, hearty black beans, sweet corn, and melted Mexican-blend cheese, all drenched in rich, tangy enchilada sauce, this dish is the ultimate crowd-pleaser. Ready in just about an hour, it boasts the perfect balance of textures and flavors with every bite. Topped with fresh cilantro, crunchy green onions, and a dollop of sour cream, this easy-to-make casserole is sure to become a family favorite. Perfect for meal prep, potlucks, or busy weeknights, this unique recipe delivers all the satisfaction of traditional comfort food with a vibrant, south-of-the-border twist!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2.5 cups Enchilada sauce
- 12 medium Corn tortillas
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn kernels, thawed
- 3 cups Shredded Mexican blend cheese
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 stalks Green onions, sliced
- 0.25 cup Fresh cilantro, chopped (optional)
- Sour cream (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat.
Stir in the cumin, chili powder, salt, and pepper. Mix well to coat the beef with the seasonings.
Add 1 cup of the enchilada sauce to the beef mixture and stir to combine. Remove from heat.
In a 9x13-inch baking dish, spread a thin layer of enchilada sauce (about 1/4 cup) to prevent sticking.
Layer 4 corn tortillas across the bottom of the dish, overlapping slightly as needed.
Spread half of the beef mixture evenly over the tortillas, followed by half of the black beans, half of the corn, and 1 cup of shredded cheese.
Place another layer of 4 tortillas on top and press them down gently.
Repeat with the remaining beef mixture, black beans, corn, and another cup of cheese.
Top with the last layer of tortillas and pour the remaining enchilada sauce evenly over the top.
Sprinkle the remaining cup of cheese across the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let rest for 10 minutes before slicing.
Garnish with the sliced green onions and fresh cilantro, if using. Serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 5.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 504 mg | 39% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
