Enchilada Lasagna

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1.00 LBS
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Enchilada Lasagna


  • 12 small corn tortillas
  • 1 can Manwich (we use Thick and Chunky version)
  • 1 can corn (drained)
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 small can diced chiles (we use mild but you could use hotter)
  • 1/4 onion (diced)
  • 3-4 c. cheese (we use 4 for the whole thing)
  • 1 lbs. ground beef


  1. Brown your meat on the stovetop with your diced onions. Add meat and all of the other ingredients (excluding tortillas and cheese) into a bowl and mix well. Spray a 9x12" dish with non stick spray and add a small layer of your meat mixture. Then add 6 tortillas overlapping a bit so it covers your meat layer. Sprinkle 1 c. of cheese on top of tortilla layer. Add another layer of meat mixture, then another tortilla layer, cheese on top of that, and then last top layer is the remainder (1/3 on each layer) of your meat mixture. Cover with tinfoil and bake at 375 degrees for 40 minutes. Take foil off and sprinkle last 3/4-1 c. of cheese and bake for 10 more minutes uncovered. Serve! Could add a dollop of sour cream on top and chives too!