This taco lasagna is layers of flour tortillas, dissolved cheddar, beans, veggies and ground hamburger, all heated together until brilliant brown. A definitive Mexican dish that is consistently a success with the two children and grown-ups!
I make Mexican food one time per week, including family top choices, for example, hamburger enchiladas, steak fajitas and this simple and fulfilling taco lasagna.
Tacos and lasagna are both group satisfying dishes, and you can blend these two works of art to make another top choice; taco lasagna! This formula trades out tortillas for noodles and utilizations enchilada sauce rather than marinara sauce. The final product is a good supper that will fulfill even the biggest hungers.
HOW DO YOU MAKE TACO LASAGNA?
This formula begins with a ground meat filling which contains a lot of flavors, tomatoes, peppers, corn and beans. To gather the lasagna, spread a little enchilada sauce on the lower part of a preparing dish. Spot a layer of tortillas over the sauce then, at that point, add the meat blend and the destroyed cheddar. Rehash the layers until the preparing dish is full. Prepare the lasagna until brilliant brown and effervescent. When the lasagna is done, remove it from the stove, let it cool for a couple of moments, then, at that point, cut into servings and appreciate.
Step by step instructions to REHEAT LASAGNA
To warm a skillet of lasagna from the cooler, cover it with foil, then, at that point, prepare at 350 degrees F for around 30-40 minutes or until warmed through. To warm a solitary cut of lasagna in the microwave, heat it on high for around 2 minutes. On the off chance that you have frozen lasagna, you’ll need to expand the cook times to 50-an hour in the stove or 3-4 minutes in the microwave.
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely diced
- 3/4 cup green bell pepper chopped
- 2 teaspoons minced garlic
- 1 packet taco seasoning
- 14 ounce can diced tomatoes drained
- 1/2 cup corn kernels fresh, thawed from frozen, or canned
- 16 ounce can refried beans
- 10 ounce can red enchilada sauce divided use
- 12 flour tortillas 8 inch size
- 3 cups shredded cheddar cheese divided use
- cooking spray
- toppings such as cilantro, pico de gallo, sour cream and guacamole optional
- Preheat the oven to 375 degrees F. Coat a 9″x13″ baking dish with cooking spray.
- Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
- Add the onion and bell peppers and cook for 3-4 minutes or until softened. Add the garlic and cook for an additional 30 seconds.
- Stir in the taco seasoning until the meat and onions are thoroughly coated.
- Add the diced tomatoes and corn to the pan, then stir to mix everything together.
- Add the can of refried beans. Stir until the mixture is thoroughly combined.
- Spread a thin layer of enchilada sauce over the bottom of the baking dish.
- Cut the tortillas in half, and layer 6 tortilla halves to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
- Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
- Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
- Let sit for 5-7 minutes. Add any desired toppings, then cut into squares and serve.
Calories: 499kcal | Carbohydrates: 41g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 1621mg | Potassium: 441mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 10mg | Calcium: 401mg | Iron: 5mg