Beef Enchilada Lasagna

Submitted by Nif_H

"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!"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 1 lasagna pan
• Serves: 4

ingredients

• 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

directions

1. Preheat oven to 350°F.
2. Brown meat in a large nonstick frying pan or wok, at medium high. Stir until meat is no longer pink.
3. Add onions and saute for 3 minutes, until translucent.
4. 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.
5. Layer in a rectangular lasagna or cake pan in this order:.
6. 1/3 dry noodles and 1/3 sauce. Do this 2 more times.
7. Drizzle water all over and top with last of grated cheeses.
8. Cover tightly with foil and bake in hot oven. Cook for 50 minutes. Let stand for 10 minutes before serving.

Reviews

[Karen Elizabeth]

Best of both! Double comfort food. Really enjoyed this, super easy to put together and very tasty! Thank you, enjoyed for Culinary Quest 2019, FeedBags, Fusion

 

[Stacee R.]

Excellent and easy! I omitted the carrots, added sliced black olives to the sauce and used milk instead of water. Served with avocado chunks, sour cream and Recipe #217809. Thanks for sharing, Nif! ***Made for PRMR***