Lasagna Style Enchiladas

1.5 lbs seasoned, browned, ground beef
1.5 lbs shredded cheese
18 small corn tortillas
1.5 cups enchilada sauce

Beef seasonings:
Worcestershire sauce
Chili powder
Onion powder
Garlic powder

Diced tomatoes and onions

Preheat oven to 350. Lay six corn tortillas in the bottom of a glass pan, slightly overlapping, top with 1/3 cheese and ½ beef. Repeat to make a second layer. Cover with the remaining six tortillas, pour in enchilada sauce, top with remaining cheese. Bake for about 30 minutes or until cheese is melted and sauce is bubbling. Top with diced tomatoes and onions immediately before serving, or before baking.

Serve with refried beans and Spanish rice.


  1. This sounds like an easy and nutritious dish! The beans and rice do sound good with it…and maybe salad. In a pinch, you could eat it as a one dish meal! This is a recipe I can add to my \”quick and easy family meals\” list!

  2. The layering is what really makes it quick and easy. I think I would have gone completely insane trying to roll up all those tiny tortillas! With this dish you can\’t tell the difference once it\’s cooked.A lot of people would basically serve it with salad on top anyway. I\’m not a fan of lettuce on my mexican food, so I don\’t do it that way, but for those that do you could get even more out of this.

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