Taco Lasagna
Ingredients
The filling
-
2
teaspoons
olive oil
-
1
pound
ground beef
-
½
cup
onion, finely diced
-
¾
cup
green bell pepper, chopped
-
2
teaspoons
minced garlic
-
1
packet
taco seasoning
-
14
ounces
diced tomatoes, drained
-
½
cup
corn kernels
-
16
ounces
refried beans
The assembly
-
10
ounces
red enchilada sauce
-
12
pieces
flour tortillas, 8 inch size
-
3
cups
shredded cheddar cheese
-
as needed
cooking spray
Optional toppings
-
as needed
cilantro
-
as needed
pico de gallo
-
as needed
sour cream
-
as needed
guacamole
Instructions
- Preheat the oven to 375°F and coat a baking dish with cooking spray.
- Heat olive oil in a pan over medium-high heat, then cook the ground beef until browned.
- Add onion and bell pepper to the pan and cook until softened, then add minced garlic.
- Stir in taco seasoning, diced tomatoes, corn, and refried beans until combined.
- Spread a thin layer of enchilada sauce in the baking dish.
- Layer half of the tortillas, then add 1/3 of the enchilada sauce and 1/2 cup of cheese.
- Add half of the meat mixture, then repeat the layers, finishing with tortillas, enchilada sauce, and remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for another 20 minutes until cheese is melted.
- Let it sit for 5-7 minutes, add toppings if desired, then cut and serve.
Nutrition Facts (estimated)
Servings
8
Calories
499
Total fat
24g
Total carbohydrates
41g
Total protein
29g
Sodium
1621mg
Cholesterol
81mg
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