Taco Lasagna




This is sort of a mix of a taco and a burrito all in one dish!

Kids love it, parents love it, I mean really who doesn't love all things cheesy, beefy, Mexican!

I'm the girl that swears she'll only have a few chips when I go to a Mexican restaurant but then end up asking for more.

This will become family favorite.


I like to bake the tortillas crisp before assembling this, it gives them a more pronounced corn flavor as well as holding up better to all those yummy ingredients.


The bottom layer is the "burrito" layer with beans, green chilis, Monterey jack and a green enchilada sauce. The next layer is the "taco" taco layer with saucy ground beef, tomatoes and cotija cheese. Then you top off the whole thing with another layer of crispy tortillas and lots of grated cheddar cheese. How can that be anything but delicious.


Top with shredded lettuce, tomatoes, avocado, sour cream, salsa, more crumbled chips....it's endless!


Cheers!


Taco lasagna

Serves 6-8

prep 20 min

cook 20-25 min


12 corn tortillas baked at 400 for about 12 min until crisp

1 3/4 lbs ground beef

3 Tb taco seasoning

3/4 cup chicken or beef stock

1 15 oz can diced tomatoes with jalapenos drained

1 16 oz can refried beans

1 7 oz can mild green chilis

1 cup grated Monterey jack cheese

1/2 of a 15 oz can of green chili enchilada sauce

5 oz crumbled cotija cheese

1 1/2 cups grated cheddar cheese


Pre heat oven to 400 degrees

Spray both sides of the tortillas with cooking spray and bake for 10-12 minutes until golden and crisp.


Brown ground beef in a skillet over med/high heat until cooked through, drain well and add in tomatoes, taco seasoning and stock. Cook stirring occasionally until thickened. about 5-8 minutes.


Spray a 9" square baking dish with cooking spray and lay 4 crisp tortillas on the bottom, spread with beans, green chilis, enchilada sauce and jack cheese.



Next layer 4 more tortillas all the ground beef mixture and crumbled cotija cheese.



Top with remaining tortillas, and cheddar.

Bake for 20-25 minutes and bubbly.



Let cool for a couple minutes before cutting.


Enjoy!





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