Hi, I’m Marie. Today, I will show you a way to make taco enchilada lasagna recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really 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 simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Taco Enchilada Lasagna is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have taco enchilada lasagna using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Taco Enchilada Lasagna:
- Get 3 lbs ground beef
- Take 1 pack authentic corn tortillas (can sub flour but corn works better)
- Make ready 2 packs taco seasoning
- Take 2-3 green onion
- Prepare 1 yellow onion (diced)
- Get 2 bottle/can enchilada sauce
- Take 1 LARGE bag Mexican shredded cheese
- Take 2 tsp diced garlic
- Take 2 tbls cumin powder
- Take 1 container pico de gallo
- Get Sour cream
- Make ready Fresh cilantro (chopped)
Instructions 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 hot 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 hot.
- 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 is going to wrap it up for this exceptional dish taco enchilada lasagna recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
