Beef Enchilada Lasagne
- Details
- Category: Steven's Recipes
- Published on Tuesday, 27 May 2014 15:08
- Written by Steven Fricke
- Hits: 2238
Ingredients:
- 2 pounds ground beef
- 1/4 onion, finely chopped
- 4 cup shredded Cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon dried parsley
- 1 tablespoon taco seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 28oz can enchilada sauce
- 1 1/2 teaspoons chili powder
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 8 flour tortillas
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can sliced black olives, drained
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in 2 1/2 cups enchilada sauce (saving a little in the can), chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
Pour remaining enchilada sauce into the bottom of a 9x13 pan to coat the bottom. Layer in tortillas and meat sauce into pan. Cover with the last of the meat sauce, black beans, olives, and cheese.
Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.