Shortcut Skillet Enchilada Lasagna
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CampbellsShortcutMeals #CollectiveBias
Towards the end of July, I am a giant bag of mixed feelings. It’s still summer, but all the back to school and fall stuff was in Walmart when I went to grab my ingredients for this easy, cheesy skillet enchilada lasagna. While I’m always sad to see summer end, I am so excited for back to school season and there are lots of easy short cut meals you can make this season with Campbell Soup Company products.
I know, I know my kid isn’t even in school, yet (soon though- and she is starting dance school this September). But there’s something about this time of year left over from my days in school and even my days teaching that means new beginnings. Possibilities. Excitement.
In my warped little mind that excitement definitely stems from what comes next. After the back to school stuff clears the shelves, guess what comes next. Oh yes, Halloween and the unofficial but so official in my mind start of the holiday season.
And because I am a child at heart, I just can’t wait. Bring on autumn and Halloween and trick or treating and pumpkin everything. Bring on the busy days full of activities like shuttling my kid to friends for playdates now that everyone is back from vacation. Give me days going on farm tours and corn mazes and the pumpkin patch and planning her birthday party (how is she going to be another year older already?).
In fall, my days just move faster. There’s more to do after the lazy days of summer are over. I thought it wouldn’t be true after I stopped teaching, but it still is. And with that busyness that only ramps up as the holiday season races towards us (WHOOOHOO after the Halloween stuff sells out hello Christmas displays on the shelves), my time to prepare food is at a particular premium.
I need meals that are easy to put together this time of year. Things even my picky little Goose will eat. Things that when my pumpkin spice overloaded brain shorts out on impending fall excitement I can still put together without screwing up.
This easy cheesy shortcut skillet enchilada lasagna is one of those meals. After being fried all day running and running with the Goose and not quite in full fall swing yet, I was done. In fact, that’s sort of my perma parent state: done and barely able to form sentences. But today was particularly bad. I misplaced and found my car keys 3 times today while my Goose wanted me to dance with her. I don’t even want to think about how much time I wasted on that ordeal. But I was still able to put this meal together.
And thanks to Walmart, this meal was super simple to shop for too. Everything I needed to make it was right there. All I needed was some homemade tasting Prego® Creamy Cheddar Cheese Sauce, some Pace®, cheddar cheese, black beans, corn, tortillas, and a green pepper. The meal practically shops for itself. And since I was there, I picked up some V8 Splash® and some Prego® Italian Sauce since it has that same homemade flavor that the whole family loves and it is great to have on hand for quick meals.
Going home and putting this dinner together was a snap. The prep time is next to nothing since you only have to chop the pepper, and boom, dinner’s ready to go in the oven. It comes out tasting like comfort, cheesy, rich goodness with some delicious zest from the Pace®. No one, not even my picky little Goose, could complain about that.
Looking for other enchilada or taco inspired recipes? Check out these:
- Chicken enchilada stuffed spaghetti squash
- Cheesy Southwest Taco Sliders
- Barbecue Beef Nachos
- Rib Nachos
- Healthy Loaded Sweet Potato Fries
Quick and Easy Shortcut Enchilada Lasagna
- 10 tortillas
- 1 jar (2 cups) of Prego® Creamy Cheddar Cheese Sauce
- 1 ¾ cups of Pace® * Salsa
- 1 bell pepper, diced
- 1( 1 ¾ cups) can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 tsp garlic powder
- 2 tsp chili powder
- ½ tsp cumin
- Cilantro and lime to garnish**
- Preheat the oven to 350.
- While oven is preheating, mix the cheddar cheese sauce with the salsa and stir to combine. Set aside.
- Toss together the diced bell pepper, black beans, corn, and spices. Set aside.
- Dip a tortilla in the sauce mixture so both sides are covered. Repeat with 3 more tortillas and lay in the bottom of a 10” cast iron skillet so it covers the bottom entirely. The tortillas will overlap and go slightly up the sides. Top the tortillas with half the veggie mixture and ½ cup of cheese. Spoon about ¼ of the remaining sauce over the cheese. Cover the first layer with 3 more tortillas dipped in the sauce mix. Spoon on remaining veggie mix, covering the tortillas. Sprinkle on a ¼ more cheese and spoon ¼ the remaining sauce on. Top with last 3 tortillas dipped in sauce mix. Pour on the rest of the sauce, evenly distributing it over the top of the tortillas. Top with remaining cheese. Bake for 30 minutes or until the cheese is melted and outer edges of the sauce are bubbly. Serve hot, topping with cilantro and lime if desired.
*Pick a salsa that suits your heat preference. I used medium because Goose isn’t hugely into spicy food yet. But you could go mild or hot if desired.
- Category: dinner
- Cuisine: American
- Serving Size: 6 servings