Sunday, August 25, 2013

Taco Tortilla "Lasagna"

Taco Tortilla "Lasagna"

I made this dish for the first time last night, using a bit of ingenuity and improvisation, and once he tasted it, Mike said this is better than a "Taco Tortilla Lasagna," and so the recipe name was crowned.  I was lucky to be able to use some home-made tortillas that a friend gave me from a trip to New Mexico, and that certainly added to the flavor, but the whole thing blended extremely well and tasted delicious. Here's the recipe for anyone who loves Mexican food with a twist:

  • 6 flour tortillas (8 inch or so in diameter)
  • 3/4 lb lean ground beef
  • 1/2  16 oz. jar taco sauce
  • 1/2 pkg taco seasoning 
  • 1/2  24 oz. jar medium salsa
  • 6 oz low fat refried beans (1/2 can)
  • 1 lb grated sharp cheddar cheese
  • reduced fat sour cream (if desired)
  • 3 green onions, chopped

  1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees.
  2. Brown ground beef in approximately 1 tbsp oil until no pink shows. Drain, Mix with half the taco sauce and the package of taco seasoning. Simmer until blended and slightly thickened (about 5 minutes). Remove from heat.
  3. Place 1 tortilla on prepared pan. Top with half the beef mixture and 1/4 of the grated cheese.
  4. Spread refried beans on another tortilla and place it on top of the first tortilla to add to the stack. Top with 1/2 the salsa and 1.4 of the grated cheese.
  5. Place tortilla on top and repeat step 3
  6. Repeat step 4 with a 4th tortilla.
  7. Place the final tortilla on top. Spread with remaining taco sauce, sprinkle with the rest of the cheese and top with the chopped green onions. 
  8. Place in preheated oven and bake for approximately 30 minutes, until the tortillas are slightly crisp and the fillings are melted and thoroughly heated.                         
  9.  Let rest for 5 minutes. Slice into wedges and serve with reduced fat sour cream, if desired.

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