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  • Beek Enchilada Lasagna

    1 vote
    Beek Enchilada Lasagna
    Servings: 6 Oz
    by DCMH
    562 recipes
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    Ingredients

    • 10 lbs lean ground beef
    • 1 cup chopped onion
    • 1/2 cup chili powder
    • 1 qt canned diced tomato
    • 1 bag corn and bean fiesta mix
    • 1/4 cup jalapeno, diced
    • 1/4 cup cumin
    • 1/4 cup oregano
    • 1/4 cup pepper
    • 2 Tbsp salt
    • 3 cups sour cream
    • 1 pint green chilies
    • 1/2 cup minced garlic
    • 1 cup fresh minced cilantro
    • 40 8" corn tortillas
    • 3.5 cups shredded cheese

    Directions

    1. Saute beef with onions are garlic until browned, about 10 minutes.
    2. Lower heat and mix in chili powder, cumin, jalapeno, tomatoes, and fiesta mix. Cook 10 minutes.
    3. Season with salt and pepper.
    4. Spray pan with vegelene.
    5. Line pan with corn tortillas.
    6. Spoon beef and bean mixture over tortillas, then spoon a thin layer of sour cream over mix. Continue to repeat layering and top with shredded cheese.
    7. Bake for 1 hour at 350 degrees or 325 in a convection oven.

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