Enchi-Lasagna
Enchi-Lasagna
By Sharon Friddle
Prep time:
Cook time:
Serving size: 10
Calories per serving: 408
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 408
4 tablespoons chili powder
2 teaspoons sugar
2 tablespoons vegetable oil
3 tablespoons flour
1 (30-ounce) can tomato sauce
2 (30-ounce) cans water
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound ground beef
1 can green chili
1/2 chopped onion
24 corn tortillas
3 cups Cheddar cheese shredded
Directions:
Combine first 4 ingredients in large pot and mix until smooth. Add next 5 ingredients and cook on high until boiling. Reduce heat and simmer (Simma Down Na) for at least 2 hours. Brown ground beef with green chili and chopped onion. Spray a 9x13 pan with non stick cooking spray and ladle a little sauce in the bottom of the pan. Dip tortillas in sauce and layer 6 of them on the bottom of the pan. Top with meat and cheese and repeat this process four more times. After dipping and placing the last 6 tortillas to make the top layer, pour remaining sauce over the top and sprinkle with cheese. Bake at 350 degrees for 40 minutes until bubbly. Serve with lettuce and sour cream.
