Taco Lasagna
Baked Goods, Casseroles, Dinners
Ingredients
Small corn tortillas (*1)
1 1/2 batch Red Enchilada Sauce
1/2 batch prepared Refried Beans
Salsa of your choice, if needed
1/2 lb. ground beef, turkey, or chicken (*2)
Diced tomatoes, peppers, onions etc.
Chedder or Mexican blend cheese, some queso fresco if desired
13x9 pan
Description
This recipe is a good way to use up leftovers from tacos or nachos.
Directions
Prepare your enchilada sauce and set aside.
Put your meat and any onions, peppers, and tomatoes into a pan on medium low heat. Season to taste with salt, pepper, paprika, onion powder, cumin, and chili powder. When meat is cooked through, drain.
Stir just enough salsa into your beans to make them easily spreadable, if needed.
Dip tortillas into the enchilada sauce to cover, then lay out in your pan to cover the bottom, overlapping and even cutting them to limit gaps.
Spread on beans, meat, and a sprinkling of cheese.
Repeat those steps until you fill your pan. (Save any remaining filling or shells for lunch.)
End with dipped tortillas and spread any remaining enchilada sauce over the top. Top with cheese.
Bake at 350 degrees F for 30 minutes. Let sit 5 minutes before serving.
Serve with shredded lettuce and sour cream.
Notes
*1 How many you use will depend on how you distribute everything. Your best bet is to buy the biggest bag you can get.
*2 You can use shredded meat if you prefer and sauté your veggies separately.