Taco lasagna
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 2 | packs | (1.25 oz) taco seasoning mix |
| 4 | Cloves garlic; pressed | |
| ½ | teaspoon | Cayenne pepper |
| 1½ | cup | Water |
| 1 | tablespoon | Cornmeal |
| 2 | packs | Corn tortillas (10-12 each) |
| 1 | Jar (24 oz) salsa | |
| 1 | cup | Green onions; sliced |
| 16 | ounces | Sour cream mixed with 1 TBS chili powder |
| 3 | cups | Monterey jack cheese; divided, shredded |
| 3 | cups | Cheddar cheese; divided, shredded |
| 1 | cup salsa 1/2 of meat mixtures (about 2 cups) | |
| 1 | cup sour cream mixture | |
| 2 | cups combined cheeses | |
Directions
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" x 13" baker. Place 6 tortillas in bottom of pan overlaping and extending up edges slightly.
Layer in the following order:
½ cup grean onions
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. Yield: 10-12 servings.
Recipe by: Pampered Chef Favorites II Posted to MC-Recipe Digest V1 #681 by hister@... (Iris E. Dunaway) on Jul 20, 1997