Beefy Enchilada Bake (aka Enchilada Lasagna)

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Beefy Enchilada Bake (aka Enchilada Lasagna)


  • 1 lb. Ground hamburger meat
  • 3 T. arrowroot powder or flour
  • 1/2 cup water
  • 1-2 t. chili powder (depending on your taste)
  • salt
  • 3 cups tomato sauce
  • 8 oz. shredded cheddar cheese
  • 12 corn tortillas


Brown hamburger meat. Do not drain grease! Put cooked hamburger meat in separate bowl, salt and set aside. Sprinkle arrowroot powder into the grease and stir (if you do not have enough grease to absorb the arrowroot powder, add 2 T. butter). Keep your burner on medium to high heat. Pour in water and “smoosh” the clumps of arrowroot powder/grease around while you stir the water in. This will thicken and make a gravy. Pour in tomato sauce and chili powder. Stir well until bubbly. This is now your enchilada sauce!
Cut corn tortillas into one inch strips. Dip tortilla strips in enchilada sauce and coat thoroughly. Cover bottom of baking dish with enchilada sauce coated tortilla strips. Sprinkle 1/3 of the cooked ground beef over the tortillas…then a little cheese. Repeat layers twice more: enchilada sauce coated tortilla strips, meat, cheese. If you have any leftover enchilada sauce, drizzle it over the top.
Cover and bake for 30 - 40 minutes or until bubbly.

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