Here is a super easy recipe that you can easily double, triple, quadruple etc. and put the extra dishes in the freezer for another night.
1 pound lean ground beef or ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 (8 oz) package cream cheese
1 tsp. chili powder
1 can (10 oz) enchilada sauce
6 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
In a large skillet, cook the ground beef, onion and peppers until meat is no longer pink; drain fat.
Stir in cream cheese and chili powder.
Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat.
Place two tortillas in a 13 x 9" baking dish coated with cooking spray.
Spread with half of the meat mixture.
Sprinkle with 1/3 cup cheese.
Top with remaining tortillas and cheese.
Cover, wrap and freeze for up to 3 months or bake, uncovered, at 400 degrees for 20 to 25 minutes until heated through and cheese is melted. Let stand 10 minutes before serving.
Serve with salsa and sour cream.
To use frozen lasagna, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed above.
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