Mexican > Lasagnas

Mexican Lasagna Enchiladas Recipe

Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (10 oz.) diced tomatoes and green chilies, drained
- 1 can (8 oz.) tomato sauce
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8-10 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- 9x13 inch baking dish

Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender.
3. Stir in black beans, diced tomatoes and green chilies, tomato sauce, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Spread a thin layer of the beef mixture in the bottom of the baking dish.
5. Place a layer of tortillas on top of the beef mixture, overlapping as needed.
6. Spoon half of the remaining beef mixture over the tortillas.
7. Sprinkle with 1 cup of the cheese.
8. Repeat layers of tortillas, beef mixture, and cheese.
9. Cover with foil and bake for 25 minutes.
10. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
11. Sprinkle with chopped cilantro before serving.


Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 900mg
Carbohydrates: 25g
Fiber: 6g
Sugar: 4g
Protein: 30g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Pinto beans can be used instead of black beans.
- Salsa can be used instead of diced tomatoes and green chilies.

Variations:
- Add sliced jalapeños for extra heat.
- Use flour tortillas instead of corn tortillas.
- Add a layer of cooked rice between the tortillas and beef mixture.

Tips and tricks:
- Make sure to drain the canned tomatoes and green chilies before adding them to the beef mixture.
- To prevent the tortillas from becoming soggy, do not over-sauce the beef mixture.
- Let the Mexican lasagna enchiladas cool for a few minutes before serving to allow the layers to set.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve with a dollop of sour cream and a sprinkle of chopped cilantro on top.

Garnishes:
Chopped fresh cilantro, sliced jalapeños, sour cream, sliced avocado

Pairings:
Mexican rice, refried beans, guacamole

Suggested side dishes:
Mexican street corn, roasted vegetables, green salad

Troubleshooting advice:
If the tortillas become too dry during baking, cover with foil and add a splash of water to the baking dish.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.

Food history:
Mexican lasagna enchiladas are a fusion of traditional Mexican flavors and Italian lasagna. The dish is popular in the southwestern United States and is often served at potlucks and family gatherings.

Flavor profiles:
Savory, spicy, cheesy

Serving suggestions:
Serve hot with your favorite Mexican side dishes and garnishes.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Spicy, Savory, Tangy, Rich, Cheesy