Enchilada Lasagna

This isn’t really an enchilada — and it really isn’t lasagna. So what the heck is it? Tasty, that’s what. Josh loved it. I had some taco beef left over from tacos on Cinco de Mayo, and wanted to do something other than just leftover tacos. So I whipped up an enchilada sauce and layered it together with some beans and corn. Yum! Seiso de Mayo!

Enchilada Lasagna

For the sauce:
2 tbsp olive oil*
1 small onion, chopped
2 cloves of garlic, minced
2 tbsp flour
1 can diced tomatoes, pureed in a food processor**
1-2 tbsp sugar (optional, I like a sweet sauce whenever I use canned tomatoes)
1 tbsp chili powder
1 tbsp oregano
1 tbsp ground cumin
Salt and pepper to taste

For the lasagna:
At least three tortillas, corn or flour
Black, pinto or kidney beans
1 can of corn
1.5 cups of ground beef seasoned with taco seasoning, onions and garlic.
2 cups Mexican blend cheese
2 taco shells

Heat oil over medium heat. Once hot, add onions and cook until starting to go translucent. Add garlic and cook about two minutes more until fragrant. Add flour, stirring constantly until it starts to lightly brown. Pour in tomato sauce and stir to combine. Add seasonings, bring to a boil and taste. Adjust seasonings if needed. Remove from heat, and puree the sauce if you want. 

Using a round baking dish, scoop about a half cup of sauce on the bottom, spreading evenly. Layer with beans and corn, then a tortilla. Add another layer of sauce, beans and then corn, then a layer of ground beef, and a bit more sauce. Tortilla again, then sauce, beans, corn, beef and a layer of cheese. Repeat until the dish is nearly full. On the final layer, add your tortilla, sauce and any left over beans or corn. Then cover the top with cheese. Crumble two taco shells evenly over the top of the cheese. Bake in a 325 degree oven for about a half an hour, checking after the 15 minute mark to make sure the taco shells are not browning too much. If so, turn oven down. Bake until sauce is bubbling at the sides. 

Remove from oven, allow to sit for 10 minutes and serve topped with sour cream and green onions. 

*I had some left over homemade chili oil that I used. To make, mix together olive oil and red pepper flakes to desired heat, and allow to sit at room temperature as long as you want. The longer it sits, the spicier.
** I just bought a food processor this week, so I’m using it as much as possible. Feel free to skip this step!

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