Wednesday, June 16, 2010

Beef Enchilada Lasagna


1.5 lb - ground beef
2 tsp cumin
1 tsp black pepper
1 tsp cayenne pepper
1 small onion - chopped
2 - 14 ounce cans enchilada sauce
3/4 cup *mexican sour cream
1 - 4 ounce chopped green chiles
3-4 cups - cheddar cheese
1 pkg - no boil lasagna
pickled jalapenos - garnish

Preheat oven to 375 degrees
In a medium saucepan, cook the ground beef and onion (reserving some onion for garnish). Add the cumin, black pepper and red pepper 

Once the beef is brown, add the green chiles

Drain the beef of excess oil

In a medium bowl, whisk enchilada sauce ( I used Hatch Tex Mex flavor sauce) & mexican sour cream together

Coat the bottom of a 13X9 pan with the enchilada/sour cream mixture

Add a layer of lasagna noodles (about 3)

Cover with more sauce, lightly

Sprinkle with ground beef mixture and with cheese

Repeat layers - about 2-3
Cover the top with cheese and garnish with sliced jalapenos & onions

Bake for 25-30 minutes

Let it set for about 10 minutes before serving

*Note - if you cannot find mexican sour cream, you can use regular sour cream.


Design Blooms said...

Ohhh! I WILL be making that! Thanks for sharing! I saw the title of your blog and I just had to look! love it.

Juggling Thoughts @ One Fine Wire said...

Just found you on SITS - thought I would drop by and say hello :)

I'm diggin' your blog!!

Ruthie said...

Girl, I could sooooo go for half this pan right now! That looks so good!

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