Introduction

Imagine the comfort of Italian lasagna meets the bold, spicy flavors of Mexican cuisine. This Layered Beef Enchilada Lasagna with Tortilla Strips and Cheese is the perfect blend of both worlds, bringing together savory ground beef, flavorful enchilada sauce, creamy cheese, and crispy tortilla strips. This unique Mexican-Italian fusion dish will be a hit for family dinners, potlucks, and special gatherings. It’s layered with hearty ingredients, making it a meal full of robust taste and delightful textures. Plus, it’s easy to make and can be prepared in advance for a stress-free dinner solution.

Ingredients:

Ground beef: 1 pound (lean, 85% recommended)
Onion: 1 medium, diced
Garlic cloves: 3, minced
Enchilada sauce: 2 cups (red or green, your choice)
Tomato sauce: 1 cup
Diced tomatoes: 1 can (14.5 ounces)
Taco seasoning: 2 tablespoons
Salt and black pepper: To taste
Tortillas: 6 large flour tortillas, cut into strips
Cheddar cheese: 2 cups, shredded
Monterey Jack cheese: 1 cup, shredded
Black beans: 1 can (15 ounces), drained and rinsed
Corn: 1 cup (frozen or canned, drained)
Green chilies: 1 can (4 ounces), diced
Sour cream: 1 cup
Fresh cilantro: ½ cup, chopped (optional, for garnish)
Sliced black olives: ¼ cup (optional, for garnish)

Preparation:

Step 1: Prepare the Beef Filling

Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
Stir in taco seasoning, salt, and black pepper. Mix well to coat the beef.

Step 2: Make the Sauce

Add enchilada sauce, tomato sauce, and diced tomatoes to the beef mixture. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 10 minutes until the flavors meld together.

Step 3: Prepare the Tortilla Strips

Cut the flour tortillas into thick strips (about 1 inch wide). Lightly spray them with cooking oil and bake at 375°F for 5-7 minutes until they become slightly crispy. This will add texture to the lasagna.

Step 4: Layer the Lasagna

Preheat your oven to 375°F (190°C).
In a large 9×13-inch baking dish, spread a thin layer of the beef sauce mixture.
Place a layer of tortilla strips over the sauce.
Add a layer of black beans, corn, and diced green chilies.
Spread a layer of sour cream evenly over the mixture.
Sprinkle a generous amount of shredded Cheddar and Monterey Jack cheese.
Repeat the layers (beef sauce, tortilla strips, beans, corn, chilies, sour cream, and cheese) until you reach the top of the dish. The final layer should be cheese.

Step 5: Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let it rest for 10 minutes before slicing to allow the layers to set.

Cooking Notes:

If you prefer a spicier dish, use hot enchilada sauce or add diced jalapeños to the beef filling.
For a vegetarian version, replace the ground beef with extra black beans and sautéed vegetables like bell peppers and zucchini.
You can use corn tortillas instead of flour tortillas for a more authentic Mexican flavor.
Feel free to use a mix of cheeses like mozzarella, Colby Jack, or even a spicy pepper jack for extra flavor.

Serving Suggestions:

Garnish the lasagna with fresh chopped cilantro and sliced black olives for a vibrant and fresh touch.
Serve with a dollop of sour cream and homemade guacamole on the side.
Pair this dish with a simple Mexican rice or a side salad of mixed greens, avocado, and lime vinaigrette.

Tips:

Make this dish ahead of time and refrigerate it for up to 2 days before baking. It actually tastes better as the flavors have time to meld together.
For a crispier top, broil the lasagna for 2-3 minutes after baking. Just keep a close eye to prevent burning.
This recipe can be easily doubled to feed a large crowd or frozen for later use. To freeze, assemble the lasagna but do not bake it. Cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bake as directed.

Prep Time:

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes

Nutritional Information (Per Serving):

Calories: 450
Protein: 23g
Sodium: 800mg
Carbohydrates: 35g
Fat: 22g
Fiber: 7g

Conclusion

This Layered Beef Enchilada Lasagna is a must-try for anyone who loves Mexican and Italian cuisine. It’s a hearty, comforting meal that’s packed with rich flavors and satisfying textures. Whether you’re looking for a new twist on classic lasagna or a crowd-pleasing dish for a dinner party, this recipe is sure to impress. The combination of seasoned beef, crispy tortilla strips, creamy cheese, and zesty enchilada sauce makes for an unforgettable dinner experience. Enjoy a slice of this savory lasagna and savor the unique fusion of Mexican and Italian flavors in every bite.

Layered Beef Enchilada Lasagna with Tortilla Strips and Cheese

Author: Imili Johnson
Total Time: 1 hour 10 minutes

Print Recipe

Ingredients

Ground beef: 1 pound (lean, 85% recommended)
Onion: 1 medium, diced
Garlic cloves: 3, minced
Enchilada sauce: 2 cups (red or green, your choice)
Tomato sauce: 1 cup
Diced tomatoes: 1 can (14.5 ounces)
Taco seasoning: 2 tablespoons
Salt and black pepper: To taste
Tortillas: 6 large flour tortillas, cut into strips
Cheddar cheese: 2 cups, shredded
Monterey Jack cheese: 1 cup, shredded
Black beans: 1 can (15 ounces), drained and rinsed
Corn: 1 cup (frozen or canned, drained)
Green chilies: 1 can (4 ounces), diced
Sour cream: 1 cup
Fresh cilantro: ½ cup, chopped (optional, for garnish)
Sliced black olives: ¼ cup (optional, for garnish)

Instructions

Step 1: Prepare the Beef Filling

Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
Stir in taco seasoning, salt, and black pepper. Mix well to coat the beef.

Step 2: Make the Sauce

Add enchilada sauce, tomato sauce, and diced tomatoes to the beef mixture. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 10 minutes until the flavors meld together.

Step 3: Prepare the Tortilla Strips

Cut the flour tortillas into thick strips (about 1 inch wide). Lightly spray them with cooking oil and bake at 375°F for 5-7 minutes until they become slightly crispy. This will add texture to the lasagna.

Step 4: Layer the Lasagna

Preheat your oven to 375°F (190°C).
In a large 9×13-inch baking dish, spread a thin layer of the beef sauce mixture.
Place a layer of tortilla strips over the sauce.
Add a layer of black beans, corn, and diced green chilies.
Spread a layer of sour cream evenly over the mixture.
Sprinkle a generous amount of shredded Cheddar and Monterey Jack cheese.
Repeat the layers (beef sauce, tortilla strips, beans, corn, chilies, sour cream, and cheese) until you reach the top of the dish. The final layer should be cheese.

Step 5: Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Let it rest for 10 minutes before slicing to allow the layers to set.

Prep Time: 25 minutes
Cook Time: 45 minutes

Nutrition

Calories: 450
Sodium: 800mg
Protein: 23g