Mexican enchilada lasagna -a recipe

Last night was Mexican dinner night (or noche) at the house and I made this Mexican enchilada lasagna. I’m not great with Mexican cooking, so I have to admit that I Sandra Lee’d it a lot for this recipe. Feel free to make all the items from scratch – it’s not that I didn’t want to, it’s just that I’d probably make a terrible mess of it.

Ingredients:

8 – 10 flour or corn tortillas
1/2 can of enchilada sauce – hot, spicy, mild – it’s your choice
1/2 can of diced potatoes
1 lb of ground beef
1/4 onion diced finely
3 roma tomatoes chopped
palmful of cumin
palmful of red pepper flakes
palmful of dried Italian seasonings
1/2 can of refried beans (I know this I could’ve made myself, but it’s a Wednesday night dinner and I was like, “really?”)
3 cups of shredded cheese – any cheese that melts well – Sargento makes a great Mexican cheese blend that I used.

To serve with:
tortilla chips
sour cream
chopped cilantro
chopped green onion
pico de gallo

Preheat the oven to 350 degrees F. Heat a pan over medium-high heat and brown the meat. Once all the trace of pink is gone, add the chopped onion, tomoto, potato and the spices and cook. for about 15-20 minutes. Once it’s cooked remove from heat and let cool down to room temperature.

Take a lasagna pan or a loaf pan and coat the bottom with some enchilada sauce. Take a tortilla and spread the refried bean, like it’s peanut butter. Then spoon about a tbl of meat and roll up like a taco and place into the pan, seam-side down. Repeat until the bottom of the pan is full – you can overlap the tortillo rolls and let them be squeezed together. Once you have a layer of rolled tortillas, spoon a couple spoons of the enchilada sauce and then sprinkle cheese to cover. Then repeat filling the tortillas and placing them in the pan, until you’ve run out of tortillas. Again pour some of the enchilada sauce over it. Then cover with the rest of the meat (if you have any left) and then cover with the cheese completely.

Place in the oven and bake for about 20 minutes. Then turn on the broiler and let it heat under the broiler for about 5-8 minutes until the cheese is brown and crusty. Take out and let sit for about 10 minutes. Slice and serve with the tortilla chips, pico de gallo, sour cream, chopped cilantro and chopped green onion.

Oh, and enjoy.

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