So that you might be getting ready Enchilada Lasagna recipes for your family but this tips may be useful.
By no means cook dinner this stuff in an Air Fryer
In the last few years, Air Fryers have develop into extremely popular in addition to an important kitchen appliance. Basically an amped-up countertop convection oven, it's fairly incessantly recommended by cooking specialists to arrange frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has loads much less fats. This cooking methodology might also minimize down on some of the other dangerous effects of oil frying.
Before you jump to Enchilada Lasagna recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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We hope you got insight from reading it, now let’s go back to enchilada lasagna recipe. To cook enchilada lasagna you only need 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchilada Lasagna:
- Use 1 tbsp. olive oil
- Prepare 1 lb. ground beef (or ground turkey)
- Use 1/2 yellow onion, diced
- Prepare 1 bell pepper, diced
- Provide 2 cloves garlic, minced
- You need 1 can (15 oz.) pinto beans, rinsed and drained
- Use 2 tbsp. taco seasoning (homemade or 1 store bought packet)
- Use 1 can (19 oz.) red enchilada sauce
- Use 2 cups shredded Colby Jack cheese
- You need 8 small tortillas, all sliced in half (flour or corn work)
Steps to make Enchilada Lasagna:
- Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
- Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
- Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
- Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
- After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
- Let it sit for 5 or so minutes, then cut into it and serve.
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