Breakfast for dinner. Dinner for breakfast. Either application works with this Breakfast Lasagna. Fluffy scrambled eggs and diced ham are sandwiched between layers of French toast with a syrup drizzle and a crispy hash brown crust. Day or night– it’s a hearty meal that’s sure to please any crowd.
There’s just something about ranch dressing and Mexican spices/flavors, that spells perfection in our house. I love an easy alternative to our beloved, more traditional, heavy ‘lasagna’. This recipe offers all the flavors of regular enchiladas, but with less prep work and an easier clean up. It makes a perfect meal for a summer evening when I’d rather spend more time playing with the boys, or enjoying some pool time. It’s summer, so allow this meal to help you kick back and relax while your crockpot and oven do (almost) all of the work for you.
Ranch Chicken Enchilada ‘Lasagna’
- 4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 4 flour tortillas (burrito size)
- 1 cup ranch dressing
- 2 cups shredded cheddar cheese
- cilantro or parsley to garnish, if desired
- Place chicken in the crockpot and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours.
- Shred chicken with two forks and stir to evenly distribute juices and seasonings.
- In the bottom of a 9×13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranchdressing drizzled, and top with 1 cup shredded cheese.
- Repeat layers once more.
- Bake at 350 for 20 minutes or until the cheese is melted and lasagna is heated through.
- Serve with additional ranch dressing as desired.
I love soup. I mean, I really love soup. Most people, I’ve found, prefer soup to warm them up on a cold winter night. I don’t just relegate soup to only winter weather advisory days, but feel it is an all-encompassing meal, even in Summer. I could eat soup 365 days a year and be a very happy camper. That being said, I do have four hungry boys, and a hungry husband who prefer their soups to be hearty so I’m always trying to find soups that can stand alone as a satisfying meal. I’m pretty sure, when I met my husband, he was convinced a soup could never be a ‘manly’ meal, and definitely never a meal he would feel ‘stuffed’ after. I’m pretty sure that unspoken ‘I told you so’ is the elephant in the room every time he naps after eating just ‘soup.’
Given my husband’s Italian heritage, and our love of all things pasta, I figured I would give Paula Dean’s lasagna soup recipe a try. Naturally, my guys were skeptical about any recipes’ ability to make a soup, however hearty, truly taste like one of their all time favorite pasta bakes; however, they’re always up for trying anything new that I put out on our table. Boy, were they blown away by the finished product! It really did taste like, you guessed it, lasagna. I did make a few changes to suit my tastes and make it a little less soupy, but it only enhanced the flavors and left everyone feeling all warm, fuzzy, and full afterwards.
UPDATE: Wow. It’s been 2 years and I’m finally getting around to updating this recipe’s photos. Trust me, it needed to happen. I’ve left the original posted at the bottom for your viewing enjoyment. Or not. 😉 We don’t always go the crust bread loaf route when serving this. Another favorite is pairing it with slices of Texas toast that have been toasted and then slathered with our homemade Italian garlic butter. Mmm, mmm, mmm.
1 lb ground beef
1 lb ground sausage
1 onion, chopped
1 green pepper; chopped (I omitted)
3 tbsp minced garlic
1 tsp thyme
1 tablespoon brown sugar
6-8 cups chicken broth (depending on desired consistency)
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 1/2 cups broken lasagna, pappardelle, or egg noodles
1 & 1/2 cups grated parmesan cheese
2 cups shredded mozzarella cheese
1 loaf of ‘crusty’ bread, optional
1. In a large skillet combine ground beef, ground sausage, onion, bell pepper, and garlic. Cook over medium heat, stirring occasionally, until beef and sausage are cooked through and crumbled. Drain.
2. Transfer meat mixture to a large stew pot and add in broth, tomatoes, sauce, thyme, Italian seasoning, brown sugar, and salt.
3. Bring to a boil, stirring occasionally, over medium-high heat.
4. Reduce heat, and simmer about 20 minutes, stirring occasionally.
5. Add in noodles and continue simmering until noodles are tender.
6. Stir in the parmesan cheese.
7. Serve soup and garnish each bowl with shredded mozzarella and a piece of warm, crusty bread.
Aaaaaand, here’s the original photo: