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Perhaps calling this casserole a lasagna is a bit of a stretch. After all there is no pasta in the recipe, although you could conceivably use some if you just have to, but it does give homage to the dish that inspired this variation.
Enchilada Lasagna
Corn tortillas
1 pound ground beef, browned
1/2 cup yellow onions
1/2 cup bell pepper
2 jalapeno peppers, sliced
1 28 oz. can enchilada sauce
8 oz cheddar cheese, grated
Brown the burger with the onions and bell pepper. Spread roughly 2 tablespoons enchilada sauce across the bottom of a 12.5" x 10" Rectangular Baker. Add three fourths of the enchilada sauce to the ground beef and simmer for 20 minutes. First layer- tortillas (enough to cover the bottom), beef mixture, and cheese. Second layer- tortillas, beef mixture, and cheese. Top layer- tortillas, remaining enchilada sauce, and remaining cheese. Bake covered with foil for about 30-35 minutes at 375 degrees. Remove foil, add jalapeno slices, and bake 15 minutes more. Let cool 15 minutes before serving. Serve with sour cream.
Enchilada Lasagna
1 pound ground beef, browned
1/2 cup yellow onions
1/2 cup bell pepper
2 jalapeno peppers, sliced
1 28 oz. can enchilada sauce
8 oz cheddar cheese, grated
Brown the burger with the onions and bell pepper. Spread roughly 2 tablespoons enchilada sauce across the bottom of a 12.5" x 10" Rectangular Baker. Add three fourths of the enchilada sauce to the ground beef and simmer for 20 minutes. First layer- tortillas (enough to cover the bottom), beef mixture, and cheese. Second layer- tortillas, beef mixture, and cheese. Top layer- tortillas, remaining enchilada sauce, and remaining cheese. Bake covered with foil for about 30-35 minutes at 375 degrees. Remove foil, add jalapeno slices, and bake 15 minutes more. Let cool 15 minutes before serving. Serve with sour cream.
