Saturday, April 15, 2017

Taco Lasagna

Child: Mom, mom, mom….
Me: What?
Child: What’s for dinner?
You know it, I know… Kids are bottomless pits. They eat and eat and eat. It never fails. It’s like clockwork. If I haven’t started some type of food option for them to consume, I get to deal with the whole, what’s for dinner spiel.
With that in mind I decided to head them off at the pass. You see sometimes I forget to take out something to defrost the night before, so I’m left scrambling. This time my brain was on fire! I did a whole search on Google and was feeling kind of defeated. So, I went on trusty Pinterest and search my booty off. I found a neat recipe for Taco Lasagna but it was for the Crockpot. Don’t get me wrong. I love my crockpot but I just wasn’t in the crockpot mood. How can I make this recipe without using the crockpot? Hhhhmmm…. I know Google! Yes, I know Google failed me on my initial search, but it shall not fail me a second time.
Now that I know what I want to make for dinner, I just put that into the little ole search engine and WHAM!!! Taco Lasagna…. So many options, I don’t know what to choose. I had to go through and look at each recipe. Why you may ask? Well, all recipes are different. I had to make sure, that I even had all the ingredients. After about 20 minutes of looking at recipes. I found one. It’s perfect. Limited ingredients and easy to make. I found the recipe on Taste of Home. The link will be posted below.
As you know, I have 8 mouths to feed and they are mostly all boys. My daughter and I are outnumbered 6:2… So, any recipe that I make usually needs to be doubled or even tripled. Now that I know what I’m making, I take the meat out and put into the fridge to defrost the night before.
The next day, I did not have to attend class and my husband was getting the kids from school. I could sit home and do absolutely nothing. Hahaha I laughed a little too. With so much time on my hands, I figure I would get an early start on cooking this new recipe.
I gathered all the ingredients and proceeded to put this bad boy together.



In the skillet, I browned 2 lbs of ground chuck. The recipe calls for onions and green peppers. I omitted those items because we don’t like them. As I was browning up the meat, I made sure to preheat the oven to 350 degrees.



Once the meat was browned up and drained, I added 1 1/3 cups water and 3 packets of taco seasoning.
I brought that to a boil, then reduced the heat and let it simmer for about 2 minutes.
Stir in the 2 cans black beans, rinsed and drained, and 2 cans Mexican diced tomatoes, undrained. That needs to simmer for 10 minutes, uncovered.



The recipe calls for putting the tortillas in a greased pan. I didn’t do that. I spread some salsa along the bottom and sides. I felt this would give the meal a little kick.
For my recipe in needed to place 6 tortillas in each layer, not 2 as the recipe states. I needed to make this meal count. I used 3 packages of 10 count tortillas and 2 cans of refried beans.



Once my first set of tortillas were down, spread a layer of refried beans on top and then the meat mixture. I topped that off with a layer of Mexican shredded cheese. I continued making layers until the meat mixture was gone. I topped the lasagna off with another layer of tortillas and then sprinkled the last of the cheese on top.
Tinfoil was put over the top of the dish and into the oven it went. I baked it at 350 for about 20-25 minutes.
Let me tell you. This recipe was a hit! 



My family consumed it like there was no tomorrow. The original recipe says it makes 9 servings. I doubled the recipe and got 12 servings out of it.
Now obviously, my family is larger than average which is why I’m posting the original recipe below.
If your family is bigger, like mine, I do suggest doubling the recipe like I did.




Original Recipe from Taste of Home:
TOTAL TIME: Prep: 20 min. Bake: 25 min. MAKES: 9 servings
Ingredients
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend
Nutritional Facts: 1 piece: 448 calories, 21g fat (11g saturated fat), 69mg cholesterol, 1152mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 25g protein.

Directions
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 two 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. Yield: 9 servings.

Test Kitchen Tips
To shave off a few calories, substitute ground turkey or chicken for ground beef and use reduced-fat cheese.
For a fresh burst of vibrant flavor and color, toss a palmful of minced cilantro or parsley on top of this casserole before serving.


Best wishes, Michelle

2 comments:

  1. thanks for trying!I am going to try this taco lasagna soon, look really yummy and easy to make!

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    Replies
    1. It definitely is easy to make. It was my first time trying it and it was a hit. My family has since requested I make it again. I'm happy to report that they do in fact still love it. :)

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