Enchilada Lasagna al Forno

 

A bold fusion of zesty Mexican enchiladas and comforting Italian lasagna

Enchilada Lasagna al Forno

Ingredients:

• 8 small corn tortillas (instead of pasta sheets)

• 1 lb ground beef (or turkey)

• 1 cup refried beans

• 1 cup marinara sauce (or tomato basil sauce)

• 1 cup enchilada sauce (mild or spicy)

• 1 cup shredded mozzarella cheese

• 1 cup shredded sharp cheddar cheese

• 1 small red onion, diced

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp smoked paprika

• 1 clove garlic, minced

• Salt & pepper to taste

• Fresh cilantro & diced tomato for garnish

• Sour cream or crema (optional)

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Instructions:

1. Prep the filling:

   • In a skillet over medium heat, sauté diced onion and garlic until translucent.

   • Add ground beef, cumin, paprika, oregano, salt, and pepper. Cook until browned.

   • Stir in refried beans and a spoonful of enchilada sauce to bind it all together. Set aside.

2. Assemble the "lasagna":

   • In a greased 8x8 baking dish, spread a thin layer of marinara.

   • Place 2 tortillas side by side to form a base layer.

   • Add a layer of the beef/bean filling, spoon some enchilada sauce, then sprinkle mozzarella and cheddar.

   • Repeat layers (tortillas → beef mix → sauces → cheese) until ingredients are used up. Finish with lots of cheese on top.

3. Bake:

   • Cover with foil and bake at 375°F (190°C) for 20 minutes.

   • Remove foil and bake another 10 minutes until cheese is bubbly and golden.

4. Garnish & serve:

   • Let it cool for 5 minutes, then top with diced tomato, fresh cilantro, and a drizzle of sour cream if desired.