Ingredients
- 2 Tbsp Butter
- 1 Onion, large sized, chopped
- 2 Garlic Cloves, minced
- 1 1/2 lb Ground Beef, preferably lean
- 1/2 lb Ground Pork
- 1/2 cup Beer, (recommended: Shiner)
- 1 can Hatch Green Chili Enchilada Sauce, medium size
- 4 Hot Chiles, roasted and diced (or one 4 oz can diced green chiles)
- 1 tsp Ground Cumin
- 1/2 tsp Iodized Salt
- 2 cans Canned Diced Tomatoes, (14.5 oz each)
- 2 cups Cheddar Cheese, grated
- 2 cups Monterey Jack Cheese, grated
- 12 Yellow Corn Tortillas
- 12 Green Chiles, roasted (or four 4 oz cans whole green chiles)
- Optional topping: diced tomatoes
Instructions
- Saute onion in butter until soft. Add garlic and saute for 1 minute.
- In a separate pan, brown beef and pork, drain fat, and combine with onion and garlic.
- Add beer, enchilada sauce, diced green chiles, cumin, and salt. Simmer for 30 minutes.
- Drain tomatoes well, add and simmer for additional 15 minutes. Set aside.
- Cut tortillas into 4 strips each. In a greased 13×9 casserole, layer ½ tortillas. Spread ½ meat mixture on top of tortilla strips. Layer all whole green chiles on top of the meat. Spread ½ cheese on top of green chiles. Layer remaining tortilla strips, remaining meat, then remaining cheese.
- Bake at 350° F for 35 minutes.
Notes
Grab a rotisserie chicken from the grocery store if you don’t have time to cook for this Tex-Mex lasagna.
- Prep Time: :20
- Cook Time: 1:45
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex