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Western Enchilada Lasagna
2 pounds ground beef
1 (16-13 ounce) can enchilada sauce
1 onion, diced
1 pound cheddar cheese - grated
1 pound Monterey jack cheese, grated (optional)
1 cup oil
2 packages corn tortillas
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Brown ground beef with onion and spices, drain and set aside.
Warm enchilada sauce, adding 1 cup of cheeses for flavor.
Heat oil in small saucepan. Dip tortilla into hot oil long enough to soften. Layer six across on bottom of pan.
Layer bottom of pan with tortillas, cover with meat, cheese, enchilada sauce and repeat three times.
Cover and bake at 350 degrees F for 30-40 minutes.
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