Taco Lasagna


To make two 9 inch square pans of taco lasagna, one vegetarian, one with meat. You can double either portion and make a 9 x 13 pan of either version instead.

1 lb. ground beef
1 packet of taco seasoning

1 can refried beans

20 soft tortilla shells (approx.), 10 for each pan

8 oz. cream cheese
1 packet of taco seasoning

1 16 oz. jar of salsa, taco sauce or a combination, 1/2 jar for each pan

2 cups of shredded cheddar cheese, one cup for each pan

Brown meat and mix in one packet of taco seasoning as directed on the packet.
Cut tortilla shells in order to fit them in the bottom of two greased, 9 inch square casserole dishes.
Spread seasoned meat over the tortilla shells in one pan.
Spread the can of refried beans over the tortilla shells in the other pan.
Place another layer of tortilla shells on top of the meat and on top of the beans.
Melt the cream cheese in the microwave or a small sauce pan.  Once melted, stir in the other packet of taco seasoning.  Spread cream cheese mixture over the layer of tortilla shells in both pans, dividing the mixture in half for each pan.
Add another layer of tortilla shells in both pans.  Spread the salsa evenly on top of each pan, dividing the jar in half for each pan.
Add another layer of tortilla shells and sprinkle the cheddar cheese evenly over the top of each pan, dividing the cheese in half for each pan.
Bake both pans at 350 degrees for 15-20 minutes. Let stand 5 minutes before serving.

source: modified slightly from My Joy-Filled Life

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