Taco Lasagna

2 lbs ground beef
2 pkg (1.25 oz each) Taco Seasoning Mix
4 cloves garlic, minced
1/2 tsp cayenne pepper
1 1/2 cups of water
1 Tbs cornmeal or Pam Spray
2 pkg flour/corn tortillas (10 - 12 per pack)
1 (24 oz) jar of salsa
1 cup of sliced onions
16 oz sour cream
1 Tbs chili powder
3 cups of Monterey Jack cheese, shredded
3 cups of Cheddar cheese

1 Combine the sour cream and chili powder and set aside. Preheat oven to 375. Brown ground beef. Add taco season packets, garlic, cayenne pepper and water. Simmer for 10 minutes. Sprinkle cornmeal (or spray Pam) in the bottom of a 9 x 13 pan. Place 6 tortillas in the bottom of pan, overlapping, and extending a little up the sides of the pan. Bake for 40 minutes. Remove, sprinkle with any remaining cheese.

2 Layer in the following order: 1 cup salsa, ½ of the meat mixture (about 2 cups), ½ of the onions, 1 cup of the sour cream mixture, 2 cups of combined cheeses. Repeat.

3 Bake an additional 10 minutes or until cheese is melted. Let stand for at least 10 minutes before serving. Serve with choped lettuce, tomatoes and hot or mild taco sauce on top. Good reheated as well. Great frozen in airtight containers to have on hand for lunches and dinners later.

Recipe Source: Amy T (my Twin Sister)

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