Not-Storage-Friendly-At-All Taco Lasagna

In my book, I mention this recipe as one that I make only when I’m feeling skinny!  Because of the ingredients, it would be hard to replicate using all shelf-stable food storage ingredients. If you feel industrious and want to work up a food-storage-friendly version, let me know!

TACO LASAGNA

2 lbs. ground beef
2 packages (1.25 ounces each) taco seasoning mix
4 cloves crushed garlic
1/2 t. cayenne pepper
1 1/2 c. water
1 T. cornmeal
2 pkgs corn tortillas (10-12 each)
1 jar (24 ounces) salsa
1 c. sliced green onions
16 oz. sour cream mixed with 1 T. chili powder
3 c. shredded Monterrey Jack cheese
3 c. shredded cheddar cheese

Preheat oven to 375 degrees.  In large saucepan, cook beef until brown and drain well.  Add taco seasoning, garlic, cayenne pepper and water.  Simmer uncovered for 10 minutes.  Set aside.  Sprinkle cornmeal in bottom of 9×13 pan.  Place 6 tortillas in bottom of pan overlapping and extending up edges slightly.

Layer in the following order:

1 c. salsa
1/2 of meat mixture (about 2 cups)
1/2 c. green onions
1 c. sour cream mixture
2 c. combined cheeses

Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream and 2 cups of cheese.  Place 6 tortillas and remaining salsa on top.  Bake for 40 minutes.  Remove and sprinkle with remaining cheese.  Bake an additional 10 minutes or until cheese is melted.  Let stand 10 minutes before serving.

This is a really old Pampered Chef recipe.  I don’t believe it was ever in any of their cookbooks.  I found it in a product insert with one of their baking stones.
If you try this, let me know what you think!

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