MEXICAN TACO LASAGNA

A new way to serve tacos… layers of taco lasagna. This easy Mexican casserole is filled with beef, beans, tomatoes, and tortillas.

I have a kid (who will remain nameless 🙂) who absolutely hates homemade lasagna. In fact, he doesn’t care about any Italian casseroles. Some days I don’t know how my son is.

It’s not lasagna in general, because it devours a taco lasagna with tortilla bread. Mexican dinners usually bring smiles around the table, and this cheesy lasagna taco recipe with Rotel tomatoes is no different!

Bring a smile to your family by making this tagine. Dinner is served in about an hour!

* ingredients :

 

° 12-13 Lean Flour 6-inch Tortillas 2 lbs.

° minced meat

° 2 packets taco seasoning

° 2 c tomatoes cut into cubes

° 1 cup red onion cut into cubes

° 1/2 cup green onion cut into cubes

° 1/4 c jalapeno, chopped optional, kosher salt, to taste

° 2 cups heavy whipping cream

° 1/2 steak butter

° 3 cups taco cheese or shredded Mexican cheese

° 1.5 teaspoons of Cajun mousse

° creamy bridges appetizers

° Green onion cubes for garnish

* Directions :

In a small bowl, combine red onion, green onion, jalapeño peppers, tomatoes, and salt to taste. Sit aside.

In a skillet, brown meat & drain the fat. Add taco seasoning and my heart.Put the cream and butter in a saucepan and simmer, stirring until everything is combined.Remove from the heat and add 2 cups of cheese. Add Cajun seasoning and keep warm.

 

In a 9 x 13 casserole, layer 4 tortillas (cut to fit casserole bottom), ground beef, cheese and tomato mixture. Repeat until you have 3 layers with the cheese sauce on top, add the last cup of cheese over the entire casserole.

Place in a 400 degree covered oven for 20 minutes, then remove and let cool. Garnish each serving with sour cream and green onions. Say a blessing and have fun!

Enjoy !

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