Friday, 14 August 2009

Taco Lasagna

If you're getting tired of the standard Italian lasagna give this recipe a try. The tortillas make great replacements for the typical lasagna noodles. You can make it as spicy as you want too!

2 lbs lean ground beef

4 cloves of garlic, minced

1 green pepper, finely chopped

2 (1.25oz) pkg taco seasoning mix (as spicy as you'd like)

1/2 tsp cayenne pepper

1 tbsp chili powder

1/2 cup water

18 (6 inch) tortillas

1 can refried beans (optional)

1 (24oz) jar of salsa

1 cup green onions, chopped

1/2 cup black olives (optional)

1 (16oz) container sour cream

1 1/2 cups cheddar cheese, grated

1 1/2 cups Monterey Jack cheese, grated

Place beef, garlic and green pepper in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, then season with taco seasoning, cayenne pepper, chili powder and water. Simmer for 10 minutes.
Preheat oven to 375F. Grease the bottom of a 9x13" baking dish. Place 6 tortillas into the prepared baking dish (you can easily rip the tortillas to fit the bottom. Make sure as much of the bottom of the pan is covered by tortilla as possible).

Spread 1/3 cup of refried beans (if using)over the tortillas. Spread approximately 1 cup of salsa over the refried beans. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions and black olives. Drop 1/2 of the sour cream randomly over the black olive layer. Top with 1/2 cup of cheddar and 1/2 cup of Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spreading remaining salsa and sprinkling remaining cheese on top.

Bake for 30-45 minutes or until cheeses are melted.

Tip: This recipe can easily be halved and put into a 8x8" pan.

Tip #2: Keep your tortillas in the fridge. They'll last a LOT longer.

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