Tuesday, January 14, 2014

Taco Lasagna

Although I'm sure I'm not the first to think of this, I did come up with the idea on my own.

During my teenage years, I remember eating a lot of taco salad.
Ground beef was reasonably inexpensive and veggies were included via lettuce. Prep work for taco salad consisted of browning the beef and opening a bag of tortilla chips, lettuce, cheese, and other desired toppings. For my single, working dad (with five kids), this was his default meal.

It seems that for many people I meet, tacos are a favorite food. (I think my boyfriend would be [mostly] content to eat tacos or pizza every night.) But for me, it was too much - it seemed like 2-3 times a week I was sprinkling the same things on my plate. I'm not complaining really; rather justifying why "taco night" isn't my favorite.

Now that I make my own dinners, tacos are on the menu once every couple months; but this is the way I like to do it now...

  1. Take your favorite soft shell tortillas and cut them into strips about an inch and a half wide. Coat, lightly, with oil and warm in the oven until they are a little toasted. I sprinkled mine with a little red pepper, too.
  2. Cook ground beef and add a packet of taco seasoning as directed on the packet.
  3. Spray the bottom of a baking dish with a little cooking oil.
  4. Get your favorite taco ingredients ready and start layering!
    I layer enchillada sauce on the bottom, then tortillas, refried beans, beef, veggies, cheese, and repeat; topping with a final layer of tortillas and sauce.
  5. Loosely cover with foil and bake at 350°F for 30-45 minutes.
  6. Remove foil, sprinkle with cheese, and contintue baking, uncovered, for another 10 minutes, or until the cheese is melted.

It is messy trying to get it out of the dish. I haven't had the patience to wait, but I imagine if you let it sit out of the oven for another 10 minutes, it would firm up a little.

At any rate, add a dollop of sour cream and you've got a delicious taco dinner!