Beef Enchilada Lasagna Recipe

Ingredients for Beef Enchilada Lasagna

• Extra Lean Ground Beef
• Onion
• Green Chilies
• 1 cup shredded carrots
• Cheddar Cheese Soup
• Chunky Salsa
• Low Fat Cheddar Cheese
• Part Skim Mozzarella Cheese
• No Boil Lasagna Noodles
• 1/2 cup water

How to Make Beef Enchilada Lasagna

1. Preheat oven to 350°F (175°C).
2. 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.
3. Cook until the beef is no longer pink.
4. Add 1 medium onion, chopped, and sauté for 3 minutes, until translucent.
5. 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.
6. Stir until well combined and heated through.
7. 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.
8. Repeat layers twice more.
9. Drizzle 1/2 cup water over the top.
10. Sprinkle with remaining 1/2 cup cheddar and mozzarella cheese.
11. Cover tightly with foil.
12. Bake for 50 minutes.
13. Let stand for 10 minutes before serving.