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Taco Lasagna

We ranch in Utah, so as you might imagine, we’re all about the beef. I’m always looking for creative ways to put ground beef to use. And let’s face it – for any of us, it’s easy to get stuck in a rut when it comes to dinner ideas. This twist on a classic is the perfect remedy. Huge hit at our table full of boys! ~Kathy

Ingredients: 

1 lb. hamburger

½ c. onion, chopped fine 

1 pkg. taco seasoning

8 oz. tomato sauce

¼ tsp. cumin

¼ tsp. garlic powder

4 oz. diced green chilies (I use mild)

1 can (15 oz.) refried beans

1 c. your favorite salsa

1/3 c. Mexican table cream (or substitute heavy cream)

2 c. Colby jack cheese, shredded

12 oz. lasagna noodles

Non-stick cooking spray 

Instructions: 

In a large skillet, cook together hamburger and chopped onion. Drain grease. Return to skillet.

Cook lasagna noodles according to package directions and set aside. Spray 9×13” deep pan with non-stick spray and set aside. Preheat oven to 350˚F. 

Sprinkle taco seasoning over ground beef, add tomato sauce, cumin, garlic powder, green chilies and refried beans over medium low heat.  Stir together to combine and heat through.

Start assembling lasagna by adding about 1/3 c. of ground beef mixture into bottom of pan. Add 3 or 4 noodles to begin first layer.  Divide meat mixture into thirds, using part for each layer.   Add meat mixture on top of noodles, spreading into an even layer. Top with 1/3 of salsa, table cream and shredded cheese, drizzling evenly over the layer. Continue with two additional layers, ending with salsa, table cream and shredded cheese. 

Cover with foil (sprayed with non-stick spray if it’s touching cheese layer).  Bake for 25 – 30 minutes covered, then an additional 10 – 15 minutes uncovered, until bubbly and heated through.

Mexican Chicken Lasagna

Sometimes a change from the classics is a good thing.  Variety is the spice of life, right?  I LOVE a good, classic, tomato-y lasagna!  Well this is an upgraded, creamy, flavorful chicken version of lasagna.  Low-cal it is not, but it is comfort food at its finest.  I used rotisserie chicken, so this goes together in a flash.  Everyone at the table will be asking for seconds of this one!   ~Kathy

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Preheat oven to 375˚F.

In a bowl, season shredded chicken with cumin, chili powder, garlic, salt and pepper.  Stir in onion, green chilies, salsa verde and ¾ c. pepper jack cheese.  Combine well.

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In the bottom of a baking dish, spread a small amount of the chicken mixture.

Top with layer of lasagna noodles which have been pre-moistened with water (I just run them under a slightly running faucet).  Spread with another layer of the chicken mixture.  Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges.  Drizzle about 1 ½ T. of chicken broth on each layer.  Top with a layer of shredded Mozzarella and pepper jack.

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Continue building casserole alternating between layers of dampened noodles, green chili-chicken mixture, Crema Mexicana, chicken broth and shredded cheeses.

Cover with aluminum foil and bake in a preheated oven for 35 minutes.  Remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.  Allow the casserole to rest at least 5 minutes before serving.