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Enchilada Lasagna
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Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
Transform weeknight dinner with this flavor-packed Enchilada Lasagna featuring layers of ground beef, green chiles, Mexican cheese, enchilada sauce, and no-boil noodles. A guaranteed fiesta in every bite, loved by all!
Ingredients:
  • 1 1/2 lb ground beef (at least 80% lean)
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, chopped
  • 2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 1/2 cups cottage cheese
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 12 no-boil lasagna noodles
  • 4 cups shredded Mexican cheese blend (16 oz)
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large nonstick skillet, sauté beef, onion, and garlic over medium-high heat for 5 to 7 minutes until beef is cooked through; then drain any excess fat. Stir in a can of enchilada sauce, cumin, and salt; set aside. In a small bowl, combine egg, cottage cheese, and chiles; set aside.
  • In the baking dish, start by spooning 1/3 cup of enchilada sauce. Layer with 4 noodles, half of the beef mixture (approx. 1 3/4 cups), half of the cottage cheese mixture (around 1 cup), and 1 cup shredded cheese. Repeat the layers. Add remaining 4 noodles, pour the rest of the enchilada sauce over the noodles, and top with spooned tomatoes.
  • Bake covered for 45 minutes. Then, uncover and sprinkle with 2 cups of shredded cheese. Bake for an additional 10-15 minutes until the edges are bubbly. Allow it to stand for 10 minutes before cutting.

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