This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Enchilasagna
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- #16021
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 cans (10 ounce size) enchilada sauce
1 can (12-15 ounce size) tomato sauce
1 pound extra lean ground beef
1 tablespoon cumin
1 tablespoon garlic powder
12 corn tortillas, each chopped into 6 pieces
1 can (12 ounce size) black beans, drained
3/4 pound low-fat or fat-free Cheddar cheese
directions
Preheat oven to 350 degrees F and spray a 13-by-9-inch pan with a nonstick cooking spray.
In a saucepan, combine enchilada sauce and tomato sauce. Bring to a simmer. Brown beef, drain and add seasonings and salt and pepper to taste. Add about half the sauce to browned beef and set aside.
On the bottom of the pan, pour 3/4 cup of sauce and add about a third of the beef mixture and then beans. Next, make a layer of corn tortillas, using a third of what you have.
Add more beef, a third of the beans, a fourth of the cheese. Repeat these layers: corn, tortillas, beef, bean and cheese, until everything is gone, ending with sauce and cheese.
Bake uncovered for 30 to 40 minutes. Let cool 10 minutes before serving.
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nutrition data
Nutritional data has not been calculated yet.
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