Southwestern Lasagna Enchilada Casserole
Southwestern lasagna (enchilada casserole) is a comfort food dinner with ground beef, cheese and veggies layered between tortillas and baked to perfection.
Servings: 12 servings
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 1 bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon garlic powder
- 1 15-ounce can of black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- 4 cups shredded Mexican-style cheese or cheddar and Monterey
- 6 large flour tortillas
- 1 large can of enchilada sauce
Instructions
- Preheat oven to 375 degrees.
- In a large skillet, brown the ground beef, and drain fat, if necessary
- Add onion, pepper and jalapeno pepper, and cook until slightly soft.
- Season with sea salt, garlic, cumin, smoked paprika and pepper
- Stir in corn, and 1 cup of enchilada sauce, and cook until heated through. Remove from heat
- Grease the bottom of a 13X9 pan with cooking spray or olive oil, and then add some of the enchilada sauce to the bottom.
- Place 2 tortillas in pan over the enchilada sauce. The ends will overlap
- Add half of the meat mixture and 1 cup of cheese over the tortillas
- Place 2 more tortillas over the first layer, then add the remaining meat mixture and 1 cup of cheese over meat.
- Add last 2 tortillas, and spoon enchilada sauce over tortillas and around the sides. Top with remaining cheese, and bake for about 30 minutes or until bubbly and the cheese is completely melted.
- Remove from oven, and allow to rest for about 10 minutes before slicing
Notes
You can also tear the tortillas lengthwise to resemble lasagna noodles.
1 packed of taco seasoning can be used in place of spices.
Nutrition
Calories: 430kcal