Ingredients for Beef Enchilada Lasagna
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (4 oz) can diced green chilies, undrained
- 1 cup shredded carrots
- 0 Cheddar Cheese Soup
- 0 Chunky Salsa
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 9 no-boil lasagna noodles
- 1/2 cup water
- 1 (10.75 oz) can condensed tomato soup
- 2 cups enchilada sauce
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How to Make Beef Enchilada Lasagna
- Preheat oven to 350°F (175°C).
- Brown 1 lb ground beef in a large nonstick skillet or wok over medium-high heat, breaking it up with a spoon. Drain off excess grease.
- Cook until the beef is no longer pink.
- Add 1 medium onion, chopped, and sauté for 3 minutes, until translucent.
- Stir in 1 (4 oz) can diced green chilies (undrained), 1 cup shredded carrots, 1 (10.75 oz) can condensed tomato soup, 1 (15 oz) can enchilada sauce, 1 cup shredded cheddar cheese, and 1 cup shredded mozzarella cheese.
- Stir until well combined and heated through.
- In a 9x13 inch baking dish, layer 1/3 of 9 lasagna noodles, 1/3 of the beef mixture, and 1/3 of 2 cups enchilada sauce.
- Repeat layers twice more.
- Drizzle 1/2 cup water over the top.
- Sprinkle with remaining 1/2 cup cheddar and mozzarella cheese.
- Cover tightly with foil.
- Bake for 50 minutes.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
24g
Fat
72g
Carbs
5g
