#70 Taco Lasagna
Taken from allrecipes.com
Ingredients
- 2 pounds lean ground beef
- 2 (1.25 ounce) packages taco seasoning mix
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1/2 cup water
- 18 (6 inch) corn tortillas
- 1 (24 ounce) jar salsa
- 1 cup sliced green onion
- 1 (16 ounce) container sour cream
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
Directions
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Taste: 5/5 This was interesting because it wasn't exactly tasting like a taco, and not beef enchiladas either--some lovely place in between. It is very filling so with a nice side salad, it makes a great weeknight meal.
Brit-rating: HATEd it. "Nah, I'm not keen on this. If you like taco-ey stuff, you would like this."
Leftoverability: 2/5 It didn't taste too bad, but it was really dry. I've found that recipes using corn tortillas aren't the best leftovers, unless the recipe has a lot of liquid (like the sour cream chicken enchiladas one). This is an eat-when-you-cook-it one. If you don't want a 9X13 pan full, use the 9x9 pan and cut the recipe in half.
**Changes--I didn't have Monterey Jack cheese, so I used all cheddar. I halved the recipe and it did well in a 9X9 pan and only needed 30 minutes to cook. I recommend checking this at 30 min rather than letting it go on for 45 minutes. **
Categories: tex-mex, beef, under 30 mins, taco, quick meals, mexican, casseroles, casserole
My mother is from northern Mexico, and this is how her mother made enchiladas. She still makes them this way, as do my sisters and I. It's also lovely with chicken and jalepenos instead of beef and red chilis. If you can find a nice queso blanco, use that instead of cheddar or jack. Grandma used to make the sauce, then alternate boiling-hot sauce and tortillas on a plate for Grandpa's dinner, then put a fried egg on top. No idea why the egg, except that this was rural Mexico and possibly that was the only protein available. It looked for all the world like a stack of very thin pancakes with a sauce instead of syrup. It was delicious -- even the weird egg.
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That sounds delicious Jolynne and a great variation from beef. Interesting on the egg! Thanks for sharing.
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