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Spring is here and it’s about time! I am dreaming of sunny days on the back porch with a beer in my hand and dips in the pool. Nice, right? And do you know what goes really well with warm weather? Easy, flavorful dishes that don’t take forever to prepare! This time of year to me is all about fresh flavors, vibrant colors and saving time, so I like dishes that don’t have a ton of steps and measurements to go through. I have been doing a lot of the family cooking since becoming a stay at home dad, and even though I used to work as a chef I still like to keep dinner time simple so I can spend less time in the kitchen and more time with the wife and kids. This Lasagna Style Enchilada Bake is a great meal for any night of the week and the whole family will love it. Just make, bake, and enjoy!
I’m a big fan of short cuts in meal preparation, so when I spotted Campbell’s new Mexican Style Tomato soup for easy cooking at Walmart I knew it would be great for this dish. It really adds some great flavor and ties all of the ingredients together. With this soup I don’t have to add a lot of extra spices or worry about combining tomato sauce/paste/whatever else together and one box is the perfect size for a full sized family dish!
Speaking of ingredients, let’s talk about what’s going on in this dish. We have orange, yellow and green bell peppers along with jalapeños, white corn, green onions and tomatoes. I love white corn, but you can use yellow if you prefer, and with the jalapeños I use just enough to give it a little kick without being too spicy. If you want you could even add others like onions or hot peppers as well.
In addition to the vegetables we have rice, beans, cheese, and of course the Campbell’s cooking soup. I love how thick it is, and check out the spices already in it – that means it is ready right out of the box!
Since we are making an enchilada dish we need tortillas, but I wanted to really reinvent it and go lasagna style so I cut them up into strips and lined my pan just like I would a lasagna.
Then I built it up with a layer of my rice and veggie mixture followed by a layer of cheese.
Then after that I repeated it: tortillas, rice mix, cheese. I cooked it for 20 minutes until the top was crisp and golden, then served with a sprinkle of green onions and tomatoes.
This lasagna style enchilada bake is one of our most favorite weeknight dishes, and it is great as leftovers too! Check out the full recipe below:
- ½ orange bell pepper
- ½ yellow bell pepper
- ½ green bell pepper
- 1 jalapeno (optional)
- 3 cups cooked rice
- 1 can white corn
- 1 can black beans
- 1 box of Campbell's Mexican Style Tomato soup
- ½ tsp granulated garlic
- 1 tsp black pepper
- 8 oz shredded pepper jack cheese
- 5 large tortillas cut into strips
- green onions and diced tomatoes for garnish
- First preheat your oven to 350 degrees and cook your rice as normal.
- While your rice is cooking combine your bell peppers (diced), jalapeño (diced), beans and corn (drained) in a large bowl along with your Campbell's soup, garlic and pepper.
- Line the bottom of a casserole dish with half of your tortilla strips, then spread half of your rice/veggie mixture over the top in a single layer and sprinkle half of your cheese on top.
- Add another layer of tortillas followed by the rest of your rice mix and cheese.
- Bake for 20 minutes.
- Garnish with green onions, tomatoes, or your choice of toppings and serve.
You can find everything you need to prepare this dish at your local Walmart, and you can save $0.75 on any of Campbell’s four soups for easy cooking varieties until 4/13 at Coupons.com.