BEEF ENCHILADA LASAGNA CASSEROLE
"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
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.
STACKED BEEF ENCHILADAS (AKA MEXICAN LASAGNA)
With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.
Provided by Jennifer Segal
Categories Dinner
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- 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. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Set the sauce aside.
- Heat the oil in a large skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.
- To assemble: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
- Set aside 1 cup of the sauce for the top of the casserole. (You want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.)
- Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Top with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and cover completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
- Note: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
- MAKE-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months before baking (if frozen, defrost in the refrigerator before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Nutrition Facts : Calories 491, Fat 32 g, Carbohydrate 21 g, Protein 30 g, SaturatedFat 11 g, Sugar 4 g, Fiber 3 g, Sodium 608 mg, Cholesterol 96 mg
ENCHILADA LASAGNA
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
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
BEEF ENCHILADA LASAGNA
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
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.
HOLLA BEEF ENCHILADAS
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 5h50m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 350 degrees F.
- Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
- When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream.
- Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.
- Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
- Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.
BETTER BEEF LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
- Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
- Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
- In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
- Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
- Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
- Good source of: Folate, Copper, Magnesium
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
CREAMY BEEF ENCHILADAS
I made this up because I love cream cheese.
Provided by FeatherAnnRealtor
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir taco seasoning mix into the beef; transfer to a large bowl, reserving drippings in the skillet.
- Cook and stir sweet onion and green onion in the hot drippings until tender, 5 to 7 minutes; add to seasoned ground beef along with cream cheese and salsa. Stir the mixture until the cream cheese melts completely.
- Arrange tortillas onto a flat work surface. Spoon even amounts of the beef mixture in a line down the center of each tortilla. Top beef with even portions of the pepperjack cheese. Roll tortillas around the filling and arrange into a baking dish. Pour enchilada sauce evenly over the tortillas; top with olives and remaining cheese.
- Bake in preheated oven until cheese melts completely, about 20 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 42.4 g, Cholesterol 135.7 mg, Fat 39.8 g, Fiber 6.3 g, Protein 32.6 g, SaturatedFat 18.4 g, Sodium 1421 mg, Sugar 4.2 g
CREAMY BEEF LASAGNA
The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. Submitted to Taste of Home by Jane Frawley, Charles Town, West Virginia. I am posting this recipe in response to a request.
Provided by Miss Annie
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain.
- Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.
- In a mixing bowl, beat cream cheese, sour cream and milk until smooth.
- In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles and a third of the cream cheese mixture.
- Repeat layers twice.
- Top with the remaining meat sauce.
- Cover and bake at 350ºF for 40 minutes.
- Uncover; sprinkle with cheddar cheese.
- Bake 5 minutes or until cheese is melted.
- Let stand 15 minutes before cutting.
- Sprinkle with parsley if desired.
FAVORITE MEXICAN LASAGNA
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. -Tina Newhauser, Peterborough, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts : Calories 448 calories, Fat 19g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1240mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 8g fiber), Protein 22g protein.
MOM'S BEEF LASAGNA
This meat lasagna recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions. -Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Spoon 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice., Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 18g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
GROUND BEEF ENCHILADAS
These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe. Enjoy!
Provided by Vanessa Robbins
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
- In a medium bowl, mix together yogurt, condensed soup, and cheese.
- Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
- Bake in preheated oven for 20 to 30 minutes.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 26.1 g, Cholesterol 115.7 mg, Fat 33.8 g, Fiber 2.7 g, Protein 34.8 g, SaturatedFat 14.6 g, Sodium 1122.2 mg, Sugar 5.8 g
ENCHILADA LASAGNA BAKE
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
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!
CHEESY ENCHILADA LASAGNA
Make your next meal simple but savory by using your slow cooker for this Cheesy Enchilada Lasagna entrée. Layer your slow cooker with noodles, black beans, beef, green chiles, cream cheese and more, then enjoy this perfectly roasted Cheesy Enchilada Lasagna a few hours later.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
- Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
- Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BEEF LASAGNA
This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.
Provided by JustJanS
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Meat Sauce: Heat the oil in a large fry pan over a medium heat.
- Add the onion and bacon and cook until the onion is golden and tender.
- Add the minced garlic and cook a couple of minutes more.
- Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
- Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
- Allow the wine to reduce a little, before adding the remaining sauce ingredients.
- Simmer until reduced and thickened and a deep rich red/ brown.
- *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
- Add a little more broth or water if it looks like doing so.
- Cheese Sauce:.
- Melt the butter, add the flour and stir well.
- Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
- Allow to cook a couple of minutes more on a simmer.
- Add the cheese and season to taste with salt and pepper.
- Assembly of the lasagna:.
- Spread a little of the beef sauce across the bottom of your pan.
- Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
- Cover with a layer of lasagna sheets.
- Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
- Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
- Bake in a moderate oven for about 1 hour.
- Allow to stand about 15 minutes before cutting into squares to serve.
Nutrition Facts : Calories 563.8, Fat 31.5, SaturatedFat 13.7, Cholesterol 89.2, Sodium 706, Carbohydrate 40, Fiber 3, Sugar 5.4, Protein 27.3
BEEF TACO LASAGNA
Make and share this Beef Taco Lasagna recipe from Food.com.
Provided by looneytunesfan
Categories Meat
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
- In a small bowl, combine egg whites and ricotta cheese.
- Drain noodles.
- In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.
- Cover and freeze one casserole for up to 3 months.
- Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
- Yield: 2 casseroles (8 servings each).
- To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
Nutrition Facts : Calories 586.3, Fat 32.2, SaturatedFat 18.9, Cholesterol 124.4, Sodium 1318.2, Carbohydrate 35.8, Fiber 3.3, Sugar 4.8, Protein 38.3
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 8
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.
ENCHILADA LASAGNA
Perfect for dinner or potlucks.
Provided by jo&dre'smama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
- Stir enchilada sauce and diced tomatoes into the pot. Simmer until flavors combine, about 20 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix cottage cheese, egg, and cumin together in a small bowl.
- Spread 1/3 of the turkey sauce in the bottom of an 8-inch baking dish. Cover with 1/2 of the corn tortillas. Spread 1/2 of the cottage cheese mixture on top. Sprinkle 1/3 of the Mexican cheese on top. Repeat layers once more, ending with remaining turkey sauce and Mexican cheese.
- Spray a large piece of aluminum foil with cooking spray; cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil and continue baking until top is browned, about 15 minutes. Cool for 15 minutes before serving. Garnish with green onion.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 22.1 g, Cholesterol 120 mg, Fat 24.1 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 11.6 g, Sodium 929.9 mg, Sugar 3.9 g
MOUTHWATERING BEEF LASAGNA
I happened to get this recipe from the internet months ago and have already made it many times since I'm a big lasagna fan! I adapted it a little bit this time. Surprisingly the result came out so great. My hubby loved it so much and said this is the way in which I should make my lasagnas in the future! We ate it with some freshly toasted garlic bread. WOW!--so yummy:-) And of course, you can prepare in advance. Just let it cool and store it in the fridge for a couple of days and then microwave it on the highest temperature for 2 minutes and you're ready to enjoy! The leftovers even tastes better!
Provided by sashas kitchen
Categories Vegetable
Time 1h20m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown the beef in a large sauce pan on medium heat until cooked through; stir frequently.
- Add onion and garlic and cook until onion softens and becomes translucent; stir frequently.
- Add tomato paste and stir until meat is evenly coated with the tomato paste. Then add chopped tomatoes, chicken broth, oregano, salt and pepper; give it a quick stir.
- Bring the meat mixture to a boil then reduce the heat to low. Let it simmer covered for 30 minutes until it thickens. Stir occasionally.
- Preheat your oven to 350°F.
- In another small sauce pan, mix together the butter, flour and milk. Put on low heat and stir vigorously until it thickens, about 10-15 minutes.
- Add cheddar cheese slice or shredded parmesan cheese. Continue stirring until the cheese melts.
- Finally add salt and pepper to your taste.
- Assemble the lasagna: Put the first layer meat sauce, second layer lasagna, third layer meat sauce, then bechamel sauce, shredded cheddar cheese, lasagna, meat. Repeat this until you use up all the sauces, making the final layer bechamel sauce.
- Bake for 35 minutes until the bechamel is lightly golden brown. Let it cool for 15-20 minutes before serving.
More about "beef enchilada lasagna food"
ENCHILADA LASAGNA (“ENCHIZAñA”) | RECIPES
From chadlavi.github.io
STACKED BEEF ENCHILADAS (MEXICAN LASAGNA) RECIPE - RECIPES.NET
From recipes.net
BEEF ENCHILADA DIP RECIPE - THERESCIPES.INFO
From therecipes.info
BEEF ENCHILADA CASSEROLE {A CROWD PLEASER} - SPEND WITH ...
From spendwithpennies.com
LAYERED MEXICAN ENCHILADA LASAGNA RECIPE - THE TYPICAL MOM
From temeculablogs.com
BEST ENCHILADA LASAGNA - DELISH
From delish.com
MEXICAN "LASAGNA" ENCHILADAS CASSEROLE - LINDYSEZ RECIPE
From lindysez.com
ULTIMATE BEEF ENCHILADA CASSEROLE - BAKING BEAUTY
From bakingbeauty.net
BEEF ENCHILADAS - ONCE UPON A CHEF
From onceuponachef.com
RECIPE FOR ENCHILADA LASAGNA - ALL INFORMATION ABOUT ...
From therecipes.info
ENCHILADA LASAGNA - MARVELOUS MUNCH
From marvelousmunch.com
MEXICAN LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
ENCHILADA LASAGNA RECIPE - ALTON BROWN
From altonbrown.com
ENCHILADA LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
BEEF ENCHILADA LASAGNA - DIXIE CHIK COOKS
From dixiechikcooks.com
MEXICAN TORTILLA LASAGNA - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
MEXICAN LASAGNA - MAMA LOVES FOOD
From mamalovesfood.com
HOW TO MAKE EASY BEEF ENCHILADAS - TASTE OF HOME
From tasteofhome.com
ENCHILADA LASAGNA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEXICAN LASAGNA ENCHILADA STACK | RECIPETIN EATS
From recipetineats.com
EASY "MEXICAN" LASAGNA - COMFORTABLE FOOD
From comfortablefood.com
BEEF ENCHILADA LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
EASY BEEF MEXICAN LASAGNA - FREEZER MEAL - MUST LOVE HOME
From mustlovehome.com
EASY BEEF AND BEAN ENCHILADAS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
EASY BEEF LASAGNA - JO COOKS
From jocooks.com
BEEF ENCHILADA LASAGNA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ENCHILADA LASAGNE - PINCH OF NOM
From pinchofnom.com
EASY LAYERED BEEF ENCHILADAS RECIPE - PILLSBURY.COM
From pillsbury.com
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