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Before you jump to Enchilada Lasagna recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.
Ingesting healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of junk foods. A bit of pizza does not cause you to feel as healthy as eating a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. Shopping for goodies can be a struggle because you have countless options. Here are some healthy snacks that you can use when you need a fast pick me up.
Yogurt can be a snack a lot of people neglect. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a wonderful snack, however. It is a protein-rich resource of healthy vitamins and minerals. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and add walnuts or flaxseeds. This decreases your sugar absorption without minimizing the taste of your snack.
You do not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to enchilada lasagna recipe. You can have enchilada lasagna using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Enchilada Lasagna:
- You need olive oil
- Provide ground beef (or ground turkey)
- Prepare yellow onion, diced
- Take bell pepper, diced
- Get garlic, minced
- Provide pinto beans, rinsed and drained
- You need taco seasoning (homemade or 1 store bought packet)
- You need red enchilada sauce
- Get shredded Colby Jack cheese
- You need small tortillas, all sliced in half (flour or corn work)
Instructions to make Enchilada Lasagna:
- Preheat the oven to 350°F. Grease an 8x8 baking dish and set it aside.
- Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, until they begin to soften, about 3-5 minutes. Then add the garlic. Cook and stir a minute or so more, until fragrant.
- Add the beef to the skillet. Cook, breaking it up as it cooks, until it is browned throughout. Drain any excess fat if needed. Add the pinto beans and taco seasoning and stir to incorporate everything. Remove the skillet from the heat.
- Spread a layer of the enchilada sauce into the bottom of the baking dish, enough to coat the bottom. Arrange 4 of the tortilla halves around the dish.
- Spread 1/3 of the meat mixture over the tortillas, about 1/2 cup of cheese, then another layer of enchilada sauce. Arrange 4 more tortilla halves over that, then continue to layer everything until all the meat is used up (you should get 3 layers).
- After the last layer, add 4 more tortilla halves, then spread over the last of the enchilada sauce and sprinkle over the last 1/2 cup of cheese. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake an additional 15 minutes, until everything is heated through.
- Let it sit for 5 or so minutes, then cut into it and serve.
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