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Mexican Lasanga

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Submitted by: Misty Sims

 

This lasagna uses taco meat and taco shells for its main ingredients and makes a neat presentation on the plate. It is a very creative dish and a new way to serve lasagna.
 

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 clove minced garlic
  • 1/2 onion, finely diced
  • 1 lb of ground beef
  • 1 package of taco seasoning
  • 2/3 cup of water
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cumin
  • 1 tsp black pepper
  • 1 package of tortilla shells, 8 or 9 inch in diameter
  • 2 cups of Mexican blend cheese, finely shredded
  • 1/2 cup of salsa or 9 tbsp
  • 3/4 cup sour cream
  • 2 tbsp black olives
  • 2 tbsp diced tomatoes

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Method

In a large skillet over medium high heat, saute garlic and onions in extra virgin olive oil until onions become translucent, approximately 5 minutes. Add ground beef cook until browned. Drain off excess fat. Return to the stove. Mix taco seasoning with the water and pour over beef mixture. Add crushed red pepper, cumin and black pepper and stir over heat to combine. Remove from heat. In a 9 to 10 inch round and rather deep baking dish, you will begin to layer lasagna. Begin with a tortilla shell. Add 1/3 of beef mixture. Top with 3 tbsp of salsa. Top with a generous amount of cheese. Repeat this 2 more times. Top the final layer with a tortilla and a thin layer of cheese. Place in a 350 degree F oven for about 5 to 10 minutes or until cheese is melted. Top with sour cream and garnish with black olives and diced tomatoes.

 

Notes:

 

Number of Servings: 6 to 8

 

Submitted by: Misty Sims ()

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