enchilada lasagna – a delicious recipe with ground beef, shredded cheese, beans, spanish rice, enchilada sauce, olives. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
preheat oven 350. spray baking dish with non stick spray.
2
Sautee onions and brown and season beef with taco seasoning and prepare spanish rice.
3
Cut each tortilla into squares and line baking dish with layer of tortillas.
4
spread refried beans on tortillas.
5
sprinkle half the beef on the beans.
6
cover with some of the cheese.
7
sprinkle rice on top.
8
add another layer of tortillas.
9
layer rest of meat and rice and sprinkle more cheese.. drizzle some enchilada sauce on the layers.
10
add another layer of tortillas.
11
cover with sauce.
12
top with remaining cheese and olives.
13
Bake for 20 minutes.
14
sorry, my first recipe.
15
all steps are in step one.
16
oops
1760
kcal
Calories
63
g
Fat
214
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb ground beef, 4 cup shredded cheese, 1 can refried beans, 2 cup spanish rice, and more.
Yes, enchilada lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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