Taco Lasagna

 

We tried this recipe the other night and decided it was a keeper. It's like a giant taco/burrito casserole :) The recipe called for 3 cups of cheese, but we've drastically reduced the amount of cheese in our diet. So, I cut the cheese I omitted the cheese from the layers and just sprinkled a little on the top. Also, Ro*Tel makes a "hot" diced tomatoes with habaneros, but we used the "original" diced tomatoes with chilies. It had some good kick and flavor, but if you like it really spicy, try it with the hot...we love it in chili!

Taco Lasagna

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
3 Tablespoons taco seasoning (recipe below)
1 can black beans, rinsed and drained
1 can diced tomatoes w/chilies (Ro*Tel)
6 flour tortillas (8 inch)
8 ounces sour cream
3 cups cheddar cheese (less works well, too)
cilantro for garnish

In a large skillet, cook 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 the black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with 1/3 of beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and beef mixture. Top with sour cream and remaining cheese. Bake at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Yield: 9 servings.


Taco Seasoning

2 tablespoons chili powder
5 teaspoons paprika
4-1/2 teaspoons ground cumin
3 teaspoons onion powder
3 teaspoons sea salt
2-1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper

In a bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.