ENCHILADA LASAGNA

Enchilada Lasagna image

Let typical Italian lasagna take a siesta, while this enchilada casserole turns a weekday dinner into a fiesta! Using convenient no-boil noodles adds to the ease of preparation.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 12

Previous Next

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
3 cloves garlic, chopped
2 cans (10 oz each) Old El Paso™ enchilada sauce
2 teaspoons ground cumin
1 teaspoon salt
1 egg, beaten
1 1/2 cups cottage cheese
1 can (4 oz) Old El Paso™ whole green chiles, drained, chopped
12 no-boil lasagna noodles
4 cups shredded Mexican cheese blend (16 oz)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 570, Carbohydrate 36 g, Cholesterol 145 mg, Fat 1, Fiber 2 g, Protein 38 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 6 g, TransFat 1 g