Enchilada Lasagna


2 Tablespoons EVOO (extra Virgin Olive Oil)

1/2 lb. Ground Pork

salt and pepper

1 Medium yellow onion, finely chopped

2 cloves garlic, grated

1 Tablespoon chili powder

1/2 tablespoon cumin

1 can of tomatoes with chilies (such as rotel)

1 can black beabs, lightly drained

1 1/2 cups shredded Monterrey Jack cheese

9 corn tortillas

1/4 cup cilantro, chopped



in a large skillet, heat the EVOO over medium-high heat. Season the ground pork with salt and pepper, and brown. Add the onions, garlic and spices to the skillet with the meat and cook until the onion and garlic have sweated out a bit and spices are fragrant. Add the can of tomatoes and beans, and cook for about 5 more minutes.


To assemble lasagna, layer a third of the meat mixture down on the bottom of the slow cooker pot, top with third of the cheese, then layer 3 corn tortillas on top. Repeat this layering method 2 more times, then place the lid on and cook, undisturbed, for 4 hours on high or 5 hours on low.


When you are ready to serve, garnish with a sprinkling of chopped cilantro to brighten up the flavor.


Note: I did not use the chili pepper and actually used less cumin however it was still a little spicy and I even used a mild rotel tomates with chile mixture. It tasted good but my husband could not eat much due to being too spicy yet. I do not think I would make this recipe again unless I can use the chili powder and the cumin because it lacked a little flavor. Also, I used a small slow cooker (as the 5 qt cooker would be too big) and it worked out perfect.



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