Taco Lasagna

Corn tortillas take the place of lasagna noodles in this south of the border lasagna--a great make ahead casserole.

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Ingredients:

• 1 lb lean ground beef
• 1 large sweet onion
• 1 package yellow rice, prepared
• 1 can tomatoes, seasoned with green chilies
• 2 jars salsa, any heat
• 1 can refried beans
• 3 cups shredded Mexican flavored cheese
• 18-24 corn tortillas
• 1 1/2 pkg taco seasoning
• 1 pkg Sazon Goya seasoning
• 1 tbsp Hot Sauce
• Shredded cheese, sour cream, and deli style salsa for plating.

Method

Preheat oven to 375 degrees. Slice onions into small pieces and saute in 1 tbsp butter until soft. Reserve 1/4 for refried beans. Add ground beef, Sazon Goya seasoning and taco seasoning and cook through. In a separate dish, heat refried beans with remaining onions and hot sauce. Spray a 13 x 9 pan lightly with cooking spray. Cover the bottom of the pan with 6 corn tortillas, slightly overlapping. Spread a thin layer of refried beans over tortillas. Top with a layer of beef and 1 cup cheese. Add 1 can tomatoes and a layer of rice. Top with another 6 corn tortillas. Repeat, replacing tomatoes with a jar of salsa. Continue to layer until you're out of ingredients or the pan is overflowing. Once layering is complete, top with remaining salsa and cheese, cover with foil and cook for 60 minutes.

Notes: This dish refrigerates well. Cook in advance, cover with plastic wrap and reheat later in the week for a complete and filling meal.

Number of servings: 6

Submitted By: slapshotjane
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