Enchilasagna (Mexican Lasagna)

Pastor Byron's Enchilasagna

  • 3-lb ground beef
  • 2- 1 oz. pkg Taco Bell taco seasoning mix
  • 1-tsp salt
  • 1-tsp pepper
  • 1 - 16 oz. shredded cheddar cheese
  • 1 - 8 oz. shredded mozzarella
  • 1- 16 oz. can tomato sauce
  • 1- 10 oz. can red enchilada sauce
  • 1- 5 oz. water
  • 18 - small corn tortillas

In a large skillet, brown ground beef adding the salt and pepper. Drain grease from ground beef and leave ground beef in skillet. Add 1-pkg of the taco seasoning mix to the ground beef and stir it in well. In a mixing bowl stir in the tomato sauce, enchilada sauce, water, and the other pkg. of taco seasoning mix. Pour half of the mix into the ground beef and stir well. Add 1/4 of the cheddar cheese and let melt in.

In a 10 x 14 pan or casserole dish, pour in enough of the sauce mix just to cover the bottom of the pan. Put down a layer of the tortillas (6 of them). Spoon half of the ground beef mixture over the top of the tortillas and then add a layer of cheddar cheese. Put down another layer of the tortillas (6 of them) and add the rest of the ground beef mixture and a layer of the cheddar cheese. Add the remaining 6 tortilla shells on top. Pour the rest of the sauce over the top and the remaining cheddar and all of the mozzarella cheese.

Place in 350 degree oven and bake for 40 minutes. After 40 minutes, turn oven on broil and lightly brown the top of the cheese. Remove from oven and let stand for 10 minutes and then serve.

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