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Enchilada Lasagna


  • 2 lbs SFM Co ground beef

  • 1 small bell pepper; finely chopped

  • 1 small onion; finely chopped

  • 1 28oz can red enchilada sauce

  • 2 cups shredded cheddar cheese

  • flour tortillas

  • 2 Tbsp + 1 tsp Mexican seasoning

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 2 tsp paprika

  • salt & pepper to taste


  1. In a large skillet, fry your beef, peppers, and onions. No extra oil is needed in the pan. As the beef cooks, it will release some fat that will sautee the vegetables. Crumble the beef up finely.

  2. As the beef and vegetables cook, prepare the baking pan. Add a thin layer of enchilada sauce to the bottom of a 9 x 13 baking pan. This layer will prevent sticking.

  3. Add one layer of tortillas on top of the sauce. You might have to cut your tortillas into smaller pieces for them to fit.

  4. Back to the beef! Once the ground beef is fully cooked and the vegetables are soft, some grease might have to be spooned out of the pan. Then add all the spices ( 2 Tbsp Mexican seasoning, onion powder, garlic powder, paprika, salt, and pepper) and almost all the enchilada sauce. Leave about 1/8th of a cup for the topping. Let this mixture cook on medium-low for 5 minutes.

  5. When ready, add the beef mixture on top of the layer of tortillas in the baking pan. Then sprinkle 1 1/2 cups of cheese on the mixture.

  6. Add the last layer of tortillas on top of the cheese. You will complete this step just as you did in step 3.

  7. Spread the remaining enchilada sauce onto the top layer of tortillas, Sprinkle with the remaining cheese and the last tsp of Mexican seasoning.

  8. Bake in a 350-degree oven for 30 minutes or until the top is golden brown and bubbly.

  9. After baking, let stand for 10 minutes to cool. Top with lettuce, sour cream, cowboy candy, etc. Enjoy!

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