Monday, June 21, 2010
Taco Enchilada Lasagna
I wish I could remember where I first saw this recipe. (if I stole this from you let me know and I will give you credit.) It is a great way to use up leftover taco meat and ends of cheese.
I know that once long ago Emeril had a show about unusual lasagnas made with different "noodles" and had one we love - Chicken Enchilada Lasagna. This is a different take on that made with beef and is super simple.
Taco Enchilada Lasagna (couldn't decide which this really is)
1.5 lbs of cooked, spiced hamburger (from a grassfed cow)
1 cup salsa
2 cups shredded cheese (raw if possible)
4 flour tortillas (homemade is best if you are adventurous)
sour cream and diced tomatoes - optional
(a layer of refried beans would be yummy also - will try that next time)
Grease a 9x13 pan with coconut oil (or other grease)
As your first layer put down 2 flour tortillas (cover bottom of pan, you may need to rip them a little)
Mix together meat and salsa and half the cheese. Put half of it down as your second layer, top with 2 more tortillas, then meat mixture and finally top with the rest of the cheese.
I cook for about 15 minutes and then turn off the oven and leave it in there for another 15 min.
Top individual servings with sour cream, salsa and/or guacamole if you like.
So it looks like this:
I am submitting this to Two for Tuesdays. This is a great new blog hop and lots of fun. Go check all the great links.