Open-Face Enchiladas (Or Mexican Lasagne) Recipe

Name: Open-Face Enchiladas (Or Mexican Lasagne)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 sweet onion, chopped; 2 garlic cloves, chopped; 2 tablespoons flour; 2 teaspoons chili powder; 2 teaspoons paprika; 1 1/2 teaspoons salt; 1 1/2 teaspoons instant minced onion; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon ground oregano; 2 lbs ground beef; 14 1/2 ounces diced tomatoes; 1 cup frozen corn; 15 ounces canned black beans, rinsed and drained; 12 corn tortillas; 1 teaspoon butter; 3 -5 cups mixed cheeses (Cheddar, colby jack); 2 tablespoons chipotle chiles in adobo; 1 cup sour cream; 2 cups romaine lettuce; 1 cup sliced ripe olives; 1 cup guacamole

Servings: persons

1 tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, chopped
2 tablespoons flour
2 teaspoons chili powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons instant minced onion
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs ground beef
14 1/2 ounces diced tomatoes
1 cup frozen corn
15 ounces canned black beans, rinsed and drained
12 corn tortillas
1 teaspoon butter
3 -5 cups mixed cheeses (Cheddar, colby jack)
2 tablespoons chipotle chiles in adobo
1 cup sour cream
2 cups romaine lettuce
1 cup sliced ripe olives
1 cup guacamole

1
Preheat oven to 350*.
2
Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
3
Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
4
Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
5
Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
6
Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
7
Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
8
Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
9
Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!

1633

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 sweet onion, chopped, 2 garlic cloves, chopped, 2 tablespoons flour, and more.

Yes, Open-Face Enchiladas (Or Mexican Lasagne) 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.

Open-Face Enchiladas (Or Mexican Lasagne)

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