Hello, I’m Elise. Today, I will show you a way to make taco enchilada lasagna recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Taco Enchilada Lasagna Recipe
Taco Enchilada Lasagna is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Taco Enchilada Lasagna is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook taco enchilada lasagna using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Taco Enchilada Lasagna:
- Prepare 3 lbs ground beef
- Get 1 pack authentic corn tortillas (can sub flour but corn works better)
- Prepare 2 packs taco seasoning
- Prepare 2-3 green onion
- Get 1 yellow onion (diced)
- Prepare 2 bottle/can enchilada sauce
- Take 1 LARGE bag Mexican shredded cheese
- Get 2 tsp diced garlic
- Take 2 tbls cumin powder
- Make ready 1 container pico de gallo
- Get Sour cream
- Make ready Fresh cilantro (chopped)
Steps to make Taco Enchilada Lasagna:
- Brown the beef. Drain fat. Add about 2/3 cup water, onions and garlic and the packets of taco seasoning. Cook until all ingredients are cooked together and sausage on medium heat giving the onions and garlic time to soften a bit. About 8-10 more mins. Set to the side to allow it to cool.
- I used an 11x7 glass baking pan. 13x9 can also be used. Grease the dish. Put down a layer of shells. I try to cover as much of the area as possible without overlap which means you’ll have to pull a couple tortillas in half, even quarters. See pic.
- Now we’re going to layer, like lasagna. I do a layer of enchilada sauce first. Thinly covering the shells. - Next spoon the cooled taco meat on top of the sauce. Next cover the meat with a healthy layer of cheese. I LOVE cheese so I do a REALLY healthy layer. - Now this is where the secret method comes in.. On the cheese layer gently sprinkle some of your cumin powder directly onto it. Then sprinkle some of your chopped fresh cilantro in the same way.
- Repeat step 3 till you reach almost the top of the baking pan. You should be looking at the cheese/cumin/cilantro layer. - The top layer will pretty much be the same– - - Do another layer of tortillas. - Sauce - Cheese (Only cheese for top layer, no cumin or cilantro) - Top the finished pan with your chopped green onion.
- Cover pan loosely with tin foil. Loosely because you don’t want the cheese sticking to the foil. - Put in middle rack of oven at 375 for 20-30 mins - If it’s not as melted as you’d like, uncover and continue to bake until desired doneness. - The objective of the oven is not to cook, just to melt everything together and make it sausage.
- Cut into square pieces, use a spatula to dish out a piece onto a plate or shallow bowl, top with the pico de gallo (diced tomato, onion, jalapeño and cilantro) and sour cream and enjoy!!
So that’s going to wrap it up for this special dish taco enchilada lasagna recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
