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Mexican Lasagna, aka Enchiladas
F ✖️ 🌞 🧵 🫴
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Serving Size: Makes 4 to 6 servings.
Ingredients
1 4-oz. can chopped olives
1 26-oz. can enchilada sauce
1 doz. corn tortillas
1 1/2 cups shredded cheddar cheese
1/2 med. onion, diced
salt and pepper to taste
sour cream
guacamole
1 lb. lean ground beef or turkey
1 1/2 cups shredded Monterey jack
Directions
In a skillet, brown meat and onions.
Salt and pepper to taste.
Drain off excess fat.
Set aside.
Simmer enchilada sauce in a skillet.
Place tortillas in warm sauce one at a time until moistened.
Use moistened tortillas to line a 8 x 13 baking dish.
Place half of the meat, 1/2 cup of each of the cheeses and a third of the olives on top of the tortillas.
Add another layer of tortillas and another layer of the meat, cheese and olives.
Top with a third layer of tortillas and the remaining cheese, olives, and whatever enchilada sauce is left in the skillet.
Bake in a 375° oven for 10 to 15 minutes or until cheese is melted and bubbly.
Garnish with sour cream and guacamole.
🧑‍🍳 The Cook:  Gary Pauls 🔑 Keywords: Mexican, casseroles, ground beef, ground turkey, enchilada sauce, enchiladas
🗂️ Categories: 🌮 Mexican Foods, 🥘 Casseroles, 🍔 Ground Beef
📚 Cookbooks: The Sears Sun, The TFR Cookbook
Recipe #47 was added on April 22, 2006 and last updated on November 04, 2021.
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