Enchilada Lasagna #RSC

Jun 04, 2023June 4, 20230 12
Enchilada Lasagna #RSC
in Mexican

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground chuck
16 ounces black beans
2 ears fresh corn
2 cups white onions , chopped
1 cup bell pepper , chopped
1 lb monterey jack cheese , shredded
1 poblano pepper
3 tablespoons honey
1 bunch fresh cilantro
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1/4 cup lime juice
1 lime , zest of
1/2 cup water
1 cup sour cream
12 corn tortillas
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
Reynolds Wrap Foil

Nutrision Information

Servings Per Recipe
8
Calories
590
Sugar
8g
Fat
32g
Enchilada Lasagna #RSC is a fun and easy-to-make dish that combines the flavors of enchiladas and lasagna. This recipe uses a combination of black beans, ground chuck, and vegetables for a hearty and flavorful dish. The spicy and smoky flavors of the spices and peppers are balanced by the sweetness of the honey and the freshness of the cilantro and lime juice. This dish is perfect for a casual dinner with friends and family.

Instructions

1.Preheat the oven to 350°F.
2.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground chuck, salt, and black pepper. Cook for 4-5 minutes, breaking the meat into small pieces.
3.Add the onions, bell pepper, poblano pepper, garlic powder, cumin, coriander, and chili powder. Cook for another 6-7 minutes until vegetables are soft.
4.Add the black beans, soy sauce, honey, lime juice, lime zest, and water. Bring to a boil and then reduce to a simmer for 5-6 minutes until the beans are cooked.
5.Spread a layer of Reynolds Wrap Foil on the bottom of a 9x13 inch baking dish.
6.Lay 4 corn tortillas over the foil.
7.Spread half of the meat mixture over the tortillas.
8.Top with one-third of the Monterey Jack cheese.
9.Add another layer of corn tortillas.
10.Spread the remaining meat mixture over the tortillas.
11.Add another third of the Monterey Jack cheese.
12.Add a final layer of corn tortillas.
13.Spread the sour cream on top.
14.Sprinkle the remaining Monterey Jack cheese on top.
15.Bake for 25-30 minutes until the cheese is melted and bubbly.

PROS

Enchilada Lasagna #RSC is a delicious and easy-to-make dish that combines the flavors of enchiladas and lasagna.

The black beans provide a good source of protein and fiber, while the vegetables add vitamins and minerals to the dish.

CONS

This dish is relatively high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Enchilada Lasagna #RSC is a good source of protein and fiber, which can help you feel full and satisfied.
The black beans in this dish are also rich in antioxidants and can help support a healthy immune system.
The vegetables provide vitamins and minerals that are essential to good health.

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