Simple Way to Prepare Quick Enchilada Lasagna

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Before you jump to Enchilada Lasagna recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, all things considered. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to enchilada lasagna recipe. To cook enchilada lasagna you only need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Enchilada Lasagna:

1. Take 1 tbsp. of olive oil.
2. Provide 1 lb. of ground beef (or ground turkey).
3. Take 1/2 of yellow onion, diced.
4. Prepare 1 of bell pepper, diced.
5. Provide 2 cloves of garlic, minced.
6. Prepare 1 can (15 oz.) of pinto beans, rinsed and drained.
7. Take 2 tbsp. of taco seasoning (homemade or 1 store bought packet).
8. Use 1 can (19 oz.) of red enchilada sauce.
9. Prepare 2 cups of shredded Colby Jack cheese.
10. Provide 8 of small tortillas, all sliced in half (flour or corn work).

Instructions to make Enchilada Lasagna:

1. Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside..
2. Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant..
3. Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat..
4. Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish..
5. Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers)..
6. After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through..
7. Let it sit for 5 or so minutes, then cut into it and serve..

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