Cheesy Enchilada Lasagna & Video
I recently just moved back to Barcelona Spain after being away for several years. I have to say I am elated by the amount of Mexican food products that I can get here now that weren't available a few years ago. Mexican inspired cuisine is my favorite food to eat - well maybe it's a tie between Mexican and Italian . . . but anyway I am so happy to be able to cook more of it here.
I found corn tortillas and fresh jalapeños the other day in the market and decided to mix things up a bit and make this layered enchilada casserole. I'm glad I did, because it turned out amazing - I absolutely loved it. I made my own enchilada sauce because it's so easy to do and I think it tastes way better than store bought, but if you have a favorite brand, by all means use it.
here’s a video showing how to make it:
- olive oil - 2 tbsp
- corn tortillas - 6 - 8
- onion - 1, chopped
- garlic cloves - 3, minced
- jalapeño - 1, seeded and diced
- ground beef - 1 pound
- taco seasoning - 1 packet
- diced tomatoes - 1 can, drained
- enchilada sauce - 2 cups, homemade or storebought
- sour cream - 2 cups
- cheddar cheese - 4 cups, shredded
- Preheat oven to 350°.
- Heat the oil in a large skillet over medium heat, then cook each tortilla for about 1 minute per side, or until just starting to crisp. Set the tortillas aside - layered with paper towels between them.
- Add the onions into the skillet (adding a bit more olive oil if necessary). Cook until beginning to soften - about 3 minutes, then add the garlic and jalapeno and cook for another minute or two.
- Add the ground beef and cook, stirring often until cooked through. Stir in the taco seasoning and diced tomatoes and cook until combined.
- Spread about 1/2 cup of the enchilada sauce in the bottom of a 9 x 13 casserole dish, then place 3 of the tortillas in the bottom (cut them if necessary to make sure the cover the entire dish and overlap slightly).
- Spread a bit more enchilada sauce on the tortillas, then layer half of the ground beef, top with some dollops of sour cream and half of the cheese.
- Place another row of tortillas on top of this, add the remaining enchilada sauce, then layer again ground beef, sour cream and cheddar.
- Bake in the oven for about 30 minutes, or until golden brown and bubbly. Allow to cool for a few minutes before serving.