Enchilada Lasagna Casserole
May 21st, 2012
One of my favorite things to order at a Mexican restaurant is a dinner that includes a cheese enchilada.
But I’m also partial to tostadas, bean burritos, cheese quesadillas, and refried beans and rice.
There is something about Mexican food that is nearly impossible (for me) to recreate at home.
So when I ran across a recipe for enchiladas, I knew going in to it that it would not have that authentic Mexican flavor.
After sucessfully removing any hope of it from my brain, I further destroyed the integrity of the classic enchilada by “casserolizing” it.
The recipe called for corn tortillas and those things are small! As a lazy cook, I’m not going to sit there an coddle each tiny tortilla into a little rolled treat.
To ease my burden, I instead made an enchilada lasagna casserole, using the same basic ingredients and some of my own inspiration.
Despite all the diversioin, it was rather tasty! But not at all authentic. Consider it a Northern US tex-mex version of cheese enchiladas. My family declared it a keeper!
Note: I’m a little non-specific on the quantities of the ingredients as they will vary depending on the size of your casserole dish.
- Corn tortillas
- 1 can refried beans
- ¼ cup skim or soy milk
- 1 package vegetarian beef crumbles, thawed
- ½ package taco seasoning
- 8 oz can tomato sauce
- 1 cup water
- 1 can enchilada sauce (small can if a small casserole dish or a large can if a 9×13 casserole dish)
- Light sour cream (optional)
- Shredded cheese (cheddar, mexican style, or that white Mexican cheese and do tell me where you can find it!)
- In a saucepan, heat refried beans and milk.
- In another saucepan, heat and mix vegetarian ground beef, tomato sauce, water and ½ package of taco seasoning.
- Preheat oven to 350 degrees.
- Spray a casserole dish with cooking spray and add a layer of corn tortillas (they will overlap quite a bit).
- Next spread ½ of the refried bean mixture.
- Next spread ½ of the vegetarian beef mixture.
- Add another layer of tortillas, a layer of cheese and another layer of tortillas.
- Repeat steps 5 – 7.
- Pour the enchilada sauce over the entire casserole and sprinkle some cheese on top.
- Bake for 30 minutes uncovered.
I am submitting this recipe to the following fabulous food events:
Mealtime Monday @ Couponing and Cooking
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Mouthwatering Mondays @ A Southern Fairy Tale
My Meatless Mondays @ My Sweet and Savory
National Vegetarian Week (UK) Round-Up @ Tinned Tomatoes
Tempt My Tummy Tuesdays @ Blessed with Grace
Tasty Tuesday Party @ Naptime Creations
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy’s Recipe Box
Foodie Friday Party @ Simple Living with Diane Balch