Lazy Girl Beef Enchilada Lasagna

This dish has all the flavors of an enchilada, but you kind o make it like a lasagna. So you layer all of the ingredients, instead of filing them into a tortilla. I think it’s much easier to prep and maybe even a little lighter? It would be a perfect dish to drop off to a new neighbor or a friend who just had a baby. It keeps really well in the fridge.

NOTES:

Beef: I went with a lean beef. I used organic grass-fed 93/7, but if you prefer your beef a little fattier, go for it, you just might need to drain it before adding ing the beans and corn.

Enchilada sauce: I used Siete enchilada sauce. Super clean ingredients from whole foods. Make sure to look at the ingredient list of any store bought enchilada sauce and make sure to get one with out any added sugar. 

Tortillas: I used Siete cassava flower tortillas. They are on the smaller side compared to other tortillas. I used a 1.5 quart baking dish, so its about 10"L x 6.5"W x 1.9”H. Two tortillas fit in it perfectly as the layer. If you go with a bigger dish you will want to use more tortillas.

Prep Time: 20 minutes

Cook time 20 minutes

Serving Size: 4-6

Ingredients:

• 1 lb ground beef 

• 1/2 whit onion, chopped

• 1/2 tbsp chili powder

• 1 tsp cumin

• 1/2 tsp onion powrder

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/8 tsp oregano

• Salt/pepper to taste

• 4 oz of diced green chilis

• 1/4 cup of water

• 15 oz can of corn sweet whole kernel, drained + rinsed

• 15 oz can of black beans, drained + rinsed

• 15 oz green enchiladas sauce

• 6 tortillas (or more depending on the size of your baking dish)

• 1/2 cup Mexican cheese

Toppings:

• Greek yogurt

• Jalapeno

• Cilantro

• Avocado 

Directions:

1. Preheat oven to 400 degrees F.

2. Brown the ground beef and onions over medium-high heat, crumbling the beef up into small chunks. Once completely browned, drain off any excess fat. (If you use lean beef, there might not be a need to do this)

3. Return meat to heat and add in the diced green chilis, water, and spices. Bring to a boil and then reduce heat to medium and simmer for 5-7 minutes.

4. Once cooked add the corn and beans and combine well. 

5. While the meat simmers, crips up your tortillas in a little bit of avocado oil over medium high heat for about 3 minutes each side. You want want to get them pretty crisp so that when they are covered in sauce, they aren’t totally soggy. 

6. Now let’s make the enchilada lasagna! First, start by putting a layer of enchilada sauce on the bottom of the dish.

7. Then, add two tortillas. (This covered the entire bottom of my dish, but if your dish is larger, you can add another tortilla.)

8. Next, layer about 1/3 of the beef mixture over the tortillas with a light layer of enchilada sauce. Repeat the progress, until you have three layers of tortillas, and meat.

9. Empty the remainder of enchilada sauce over the enchiladas so they are completely covered in the sauce. Sprinkle on some cheese and bake for 25 minutes.

10. Top with toppings of your choice. I used greek yogurt, avocado, jalapeños and cilantro.