Is it an enchilada or a lasagna? It’s both! All the flavors of a beef enchilada layered between lasagna noodles. THIS is the kind of recipe you need to make when people are coming over for dinner this fall. You can even make it in advance (like the day before) and keep it in the fridge until you’re ready to pop it in the oven. Serve it with a salad and some crusty bread and dinner is done. Weeknights, entertaining nights…any night, this is just GOOD!
This recipe serves six to eight.
2 pounds of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 (1 oz) packet of taco seasoning
1 (15 oz) can of black beans, rinsed and drained
1 (4 oz) can of chopped green chiles
2 cups of frozen or fresh corn
1 (8 oz) can of tomato sauce
2 cups of salsa
2 cups of shredded cheddar cheese
1 box of lasagna noodles (I like the kind you don’t have to boil first, but if you get the other kind, make sure you boil them)
sour cream to garnish
Chopped green onions to garnish
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Set aside.
In a large pot over medium-high heat, brown your ground beef in a drizzle of EVOO. Once browned and crumbly, stir in your chopped onion and a big pinch of salt and pepper. Saute about five minutes and then stir in your taco seasoning, beans, green chiles, corn, tomato sauce and salsa. Reduce heat to low and simmer together about 10 minutes. At this point, ladle about a third of your meat mixture down across your prepared baking dish then sprinkle on about a third of your cheese. Lay your lasagna noodles down across to make one layer. Repeat two more times but on the last time, do not add a third layer of lasagna noodles (so it will end with a layer of cheese instead).
Pop your lasagna in the oven and bake about 30 to 35 minutes or until the lasagna is bubbly and slightly browned.
Remove from oven and let stand five minutes before slicing and serving.
Garnish lasagna with sour cream and chopped green onions.
This is one stellar recipe!