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Enchilada Lasagna Pie recipe

An easy and economical main dish that’ssure to become a family favorite.

Recipe: Enchilada LasagnaPie

8 ounces lean ground beef
1 small onion, chopped
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can red or green enchilada sauce
4 corn tortillas, quartered
1 cup shredded Mexican blend cheeseSour cream and chopped fresh cilantrofor accompaniment (optional)

  • Heat oven to 350°F (175°C).
  • Cook beef and onion six to eight minutesor until beef is browned; drain. Season to taste. Stir in beans.
  • Spread a few spoonfuls of sauce in 8-inchdeep dish pie plate. Layer half tortillas, beef mixture, halfremaining sauce and half of cheese over sauce in dish. Repeatwith remaining tortillas and sauce.
  • Cover with foil and bake 30 minutes. Removefoil, top with remaining cheese. Bake five more minutes or untilcheese melts.
  • Enjoy topped with sour cream and choppedcilantro, if desired.

    Makes 4 servings.

    Recipe provided courtesy of Target andSuperTarget; through ARAcontent.

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  • Comments

    1 Comment


    Looks great! Can t wait to make it. My go to tip for shredded chicken is to throw a few breasts along with broth into a slow cooker on low for 4 hours. I always make this ahead of time when I m around home on the weekends and freeze it for later use! Shreds much easier than when it s boiled, although if you don t have 4 hours and a slow cooker, boiling works just fine! This recipe looks amazing! Would be perfect for an upcoming potluck I have. I was wondering, will the enchiladas hold up if I assemble it the night before and refrigerate overnight?

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