Benoits Better Noodleless Enchilada Lasagna

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Victoria Champagne Benoit 16

"Lots of enchilada sauce and mexican cheeses are layered between scrumptious beef and tomatoes, and flour tortillas in this often requested recipe of ours!"
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Original recipe yields 8 servings



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  1. Preheat oven to 375'.
  2. Over medium heat, in a large skillet, brown ground beef with onions and garlic.
  3. Drain grease.
  4. Add diced tomatoes, taco seasoning, cilantro and water, and blend well.
  5. Continue to cook on medium heat, stirring occasionally, for 10 minutes.
  6. Spread 1/2 can of enchilada sauce on bottom of a deep 9 X 13 baking pan.
  7. Overlapping tortillas, lay 1/3 tortillas atop the sauce.
  8. Add 1/3 of the meat mixture, and then 1/3 of the cheeses.
  9. Add other half can enchilada sauce.
  10. Continue these layers, finishing with remaining enchilada sauce and cheese on top.
  11. Bake in preheated oven, on middle rack, 10 minutes or until cheese is melted and bubbly.



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