TACO LASAGNA
If you like foods with southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks. -Terri Keena, Tuscaloosa, Alabama
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 21g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1152mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein.
TACO LASAGNA
This is a fun recipe and I guarantee every one will love it. So try it and enjoy!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.2 g, Cholesterol 96.9 mg, Fat 28.5 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 15.1 g, Sodium 1041.3 mg, Sugar 3.5 g
TACO CASSEROLE (MEXICAN LASAGNA)
Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.
Provided by Random Rachel
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet over medium heat. Add onion and saute for a few minutes until soft. Add ground beef and brown. Drain fat and return skillet to heat, add taco seasoning 1/4 cup salsa (you can use more salsa if you like.).
- While the beef is cooking, prepare the other ingredients: Preheat the oven to 350*F; Grease your 9"x13" glass baking dish; cut the corn tortillas in half; and open all the canned beans.
- After the beef is done, layer the corn tortilla halves around your baking dish. I put two on each long side, one on each short side, and three in the center - it is ok if there are a few gaps. Spread the ground beef over top of the tortillas.
- Make another layer of tortilla halves, followed by the remaining salsa. (If you want to omit most of the tomatoes you could substitute 2 sauted onions and 1/2 cup salsa on this layer.).
- Add another layer of tortillas halves, and then a layer of black beans. I drained the beans but left a little liquid. If you want a finer layer you can pulse them in your food processor.
- Add another layer of tortilla halves, followed by the cooking creme (see the description for a substitution.) Sprinkle 1 1/2 cups of cheese over the cooking creme.
- Add a final layer of tortilla halves. Spread the refried beans over the top of the dish, and coat with remaining cheese.
- Bake at 350*F for 25-30 minutes until the cheese is golden and bubbly. Allow the dish to set for 5 minutes before serving. Serve with a large dollop of sour cream and sprinkle with diced tomato and sliced olives.
- I serve this as a meal by itself - you could certainly add rice, corn, or chips as a side dish if desired.
Nutrition Facts : Calories 469.7, Fat 20, SaturatedFat 8.7, Cholesterol 52.5, Sodium 795.6, Carbohydrate 48.1, Fiber 11.3, Sugar 2.2, Protein 26.2
TACO LASAGNA
This is a fun spin on both Lasagna and Tacos. I was inspired by something my mother used to make when I was a little girl (she called it Mexican Casserole) though hers was made with flour tortillas and modeled a bit more after enchiladas than tacos. I needed gluten free, though, so though I'd try it with fried corn tortillas. Ours turned out nothing like my mom's (probably has something to do with the fact I never actually asked her for the recipe) but it was a big hit here! It takes about an hour from start to finish and I love it because I have just enough time to do all the dishes before pulling it out of the oven and setting the table. It's simple, easy cleanup, and all the food is in one dish. Garnish with sour cream and hot sauce.
Provided by ChefLadyJax
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375*.
- Brown the ground beef on med/hi (for an electric stove, I set it to 8), adding 2T of cumin, a few shakes of salt and pepper, and another 2T of chili powder.
- While the meat is browning, prep the veggies! The onions and the tomatoes should be chopped down to 1/2in or so (this doesn't really matter and is purely a matter of preference). Mince the garlic and cilantro, as well (keep everything separate).
- Drain and rinse the beans.
- Brown the onions and garlic together for 2 minutes before adding in the tomatoes, cilantro and seasonings.
- Add the tomatoes, cilantro and 3-4T cumin, 3T chili powder, again, a little salt and pepper (to taste) and the jalepenos.
- After the tomatoes have begun to really simmer and let out their juices, it's time to turn the heat down to medium.
- While the veggies are simmering, grate the cheese.
- Grease your baking pan/dish.
- By now, the veggies are done and you can gather all your bits n pieces together to build your "Taco Lasagna".
- Layer your casserole, starting with taco, then meat, then beans, then tomato mixture, more tacos, meat, tomatoes, tacos, cheese. The order and how much of what goes where is up to whim of the moment, of course.
- Bake for 15-20 min or until cheese is bubbling and beginning to brown.
- Enjoy with Sour cream, hot sauce or sliced hot peppers.
Nutrition Facts : Calories 818.8, Fat 40.7, SaturatedFat 17.6, Cholesterol 142.5, Sodium 461.1, Carbohydrate 66, Fiber 16.5, Sugar 7.4, Protein 51.9
SOFT TACO MEXICAN LASAGNA
If you like lasagna and mexican but dont know how to combine them, well your in luck! I have the perfect recipe for you
Provided by chichi0526
Categories One Dish Meal
Time 48m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- brown ground meat in 6 quart pot - 15 mins - drain.
- add corn, beans, tomatoes, taco seasoning, sour cream cook 5 minutes.
- line deep dish casserole pan with taco shells.
- add mixture, then repeat with shells until mixture is gone.
- add shredded cheese.
- cover with foil cook at 350 for 20 minutes.
Nutrition Facts : Calories 744.5, Fat 23.5, SaturatedFat 10.8, Cholesterol 41.5, Sodium 1862.8, Carbohydrate 116.7, Fiber 24.6, Sugar 19.6, Protein 26.8
MEXICAN TACO CASSEROLE
This recipe my sister and me came up with since we love casseroles and were eager to try something new. Instead of pasta or rice it uses Mexican taco crisps. It has a great texture (soft at the bottom and crisp at the top) and is so delicious.
Provided by Lalaloula
Categories Mexican
Time 1h
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
- Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
- Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
- Cover with a last layer of crisps and sprinkle with the cheese.
- Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).
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