Taco Lasagna
This recipe is based off of one I saw on 30 Minute Meals by Rachel Ray and I change it around nearly every time I make it so it's a lot of approximates. This is one of my recipes to hide veggies from my husband. If you want to make it vegetarian just use more beans and/or veggies! Originally her recipe calls for 2.5 pounds of ground meat. Sorry, lady - I'm on a budget here! I rarely make any tacos or quesadillas or things like that without adding a can of black beans any more. Such a cheap way to stretch out ground beef (or replace it) and it's good for you!
1-1.5 lb ground turkey or beef (use another pound if you don't use beans)
1 can black beans, drained and rinsed
2 cups shredded zucchini
Couple of carrots, shredded
3 cloves of garlic, chopped
2 cups frozen corn
1 onion, I also like to shred this on a box grater
3 tablespoons chili powder
2 tablespoons cumin
1 cup beef or chicken stock
(sometimes I add some salsa too if I feel like adding tomato flavor)
salt and pepper to taste
6 flour tortillas (you can use corn tortillas to make this gluten free, but you'll need more than 6 because they are usually smaller)
Shredded cheese - I like to mix colby-jack and cheddar
I make the filling in a dutch oven, but a really big skillet might work. Brown meat for 5 minutes. Add vegetables, beans, garlic, and seasonings and cook 7-8 more minutes. Stir in stock.
Grease a 9x13 pan. Layer tortillas, meat, and then cheese and repeat like a regular lasagna. Bake 12-15 minutes at 400 to melt and brown cheese. Serve with sour cream, guacamole, lettuce, chopped tomato, whatever you like on your tacos.
I've toyed with the idea of adding a ricotta layer but haven't tried it yet. I think it would be good. I also have fallen in love with queso fresco cheese so I think I might work that in next time - soooo good!
1-1.5 lb ground turkey or beef (use another pound if you don't use beans)
1 can black beans, drained and rinsed
2 cups shredded zucchini
Couple of carrots, shredded
3 cloves of garlic, chopped
2 cups frozen corn
1 onion, I also like to shred this on a box grater
3 tablespoons chili powder
2 tablespoons cumin
1 cup beef or chicken stock
(sometimes I add some salsa too if I feel like adding tomato flavor)
salt and pepper to taste
6 flour tortillas (you can use corn tortillas to make this gluten free, but you'll need more than 6 because they are usually smaller)
Shredded cheese - I like to mix colby-jack and cheddar
I make the filling in a dutch oven, but a really big skillet might work. Brown meat for 5 minutes. Add vegetables, beans, garlic, and seasonings and cook 7-8 more minutes. Stir in stock.
Grease a 9x13 pan. Layer tortillas, meat, and then cheese and repeat like a regular lasagna. Bake 12-15 minutes at 400 to melt and brown cheese. Serve with sour cream, guacamole, lettuce, chopped tomato, whatever you like on your tacos.
I've toyed with the idea of adding a ricotta layer but haven't tried it yet. I think it would be good. I also have fallen in love with queso fresco cheese so I think I might work that in next time - soooo good!
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