Beef Enchilada Lasagna Casserole Recipes

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ENCHILADA LASAGNA BAKE



Enchilada Lasagna Bake image

This recipe takes the main ingredients of classic enchiladas and bakes them into a layered casserole reminiscent of lasagna. Mexican cheese blend, pickled jalapeños and cumin gives the creamy, cheesy béchamel sauce that ties it together a nice kick. You can tailor the recipe to what you have on hand (chicken instead of beef, or Cheddar in place of Mexican cheese blend), and make and bake it in advance if you like: Store it in the fridge for a few days or freeze it for a few months.

Provided by Elena Besser

Categories     main-dish

Time 1h40m

Yield About 12 servings

Number Of Ingredients 18

2 tablespoons unsalted butter
1 1/2 tablespoons minced red onion
2 tablespoons minced pickled jalapeño peppers, optional
2 tablespoons all-purpose flour
1 1/2 cups whole milk (or an unsweetened dairy-free alternative)
1 1/2 cups shredded Mexican cheese blend
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 poblano peppers
1 pound ground beef (preferably 80 percent lean)
Two 10-ounce cans red enchilada sauce
8 medium flour tortillas
1 cup shredded Mexican cheese blend
1 cup crushed nacho cheese flavored tortilla chips, such as Doritos (regular or spicy)
Shredded lettuce, for serving, optional
Sour cream, for serving, optional
Salsa, for serving, optional
Sliced pitted black olives, for serving, optional

Steps:

  • For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
  • Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
  • For the enchiladas: Preheat the oven to 375 degrees F.
  • Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
  • When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
  • Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
  • Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
  • Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
  • Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!

BEEF ENCHILADA LASAGNA



Beef Enchilada Lasagna image

This tasty Italian/Mexican medley is delicious and easy to put together. A barely-modified, terrific Sandi Richards recipe that allows for you to prepare ingredients ahead of time to throw together once you get home. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 1h20m

Yield 1 lasagna pan, 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs extra lean ground beef
1 small onion, finely chopped
1 (4 ounce) can green chilies, chopped
1 carrot, grated (1/2 cup (or more)
1 (10 ounce) can cheddar cheese soup
1 cup chunky salsa (as hot as you like it!)
1/2 cup low-fat cheddar cheese, grated
1/2 cup part-skim mozzarella cheese, grated
12 no-boil lasagna noodles
1 1/3 cups water (or milk)
1/2 cup low-fat cheddar cheese, grated
1/2 cup part-skim mozzarella cheese, grated

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



Beef Enchilada Lasagna Casserole image

"Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread." -Charlene Griffin, Minocqua, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 large egg, beaten
1-1/2 cups 4% cottage cheese
3 cups shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 387 calories, Fat 21g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 771mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

BEAN-AND-BEEF ENCHILADA CASSEROLE



Bean-And-Beef Enchilada Casserole image

I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.

Provided by SharleneW

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
fresh ground black pepper
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 1/2 ounce) can diced green chili peppers
1 (8 ounce) carton sour cream (or light dairy sour cream)
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
8 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
  • In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
  • Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
  • Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

ENCHILADA LASAGNA



Enchilada Lasagna image

Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 12

1 1/2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 cloves garlic, chopped
2 cans (10 oz each) Old El Paso™ enchilada sauce
2 teaspoons ground cumin
1 teaspoon salt
1 egg, beaten
1 1/2 cups cottage cheese
1 can (4 oz) Old El Paso™ whole green chiles, drained, chopped
12 no-boil lasagna noodles
4 cups shredded Mexican cheese blend (16 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
  • Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
  • Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g

ENCHILADA LASAGNA



Enchilada Lasagna image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 8

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 shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 469 calories, Fat 25g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 976mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

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Top Asked Questions

How do you make a beef enchilada casserole?
With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser. In a large bowl, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes. While the beef sits, prepare the sauce.
How to make enchilada lasagna casserole keto?
Keto Enchilada Lasagna Casserole Ingredients. 1 1 pound ground beef. 2 1/4 cup chopped onions. 3 1 cup salsa. 4 1/2 cup sliced olives. 5 1 tablespoon chili powder. 6 1 teaspoon ground cumin. 7 1 teaspoon oregano. 8 1/2 teaspoon salt. 9 1/2 cup sour cream. 10 4 slices deli chicken, thinly sliced.
What is inside a beef enchilada?
The layers of tortillas, ground beef, beans, corn, and cheese, all smothered in red enchilada sauce will have you coming back for seconds! Cheesy, delicious beef enchiladas in casserole form! We love that this Mexican recipe is simple, requires no rolling and is filled with so many ingredients.
What is your best enchilada recipe for burritos?
In a medium skillet cook onions and ground beef. Cook until onion is translucent and beef is no longer pink. In an 8x8 baking dish, spread a small amount of enchilada sauce on the bottom. Layer tortillas on the bottom. Spread with beef mixture, refried beans, enchilada sauce, green chilis, and cheese. Repeat process 2-3 times.

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