Tuesday, October 4, 2016

Taco lasagna

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Tacos are the best. First of all, they’re delicious (that’s a given), and secondly, there’s an infinite variety of tacos. Every part of the taco is customizable: the shell, the meat, the veggies, the sauce, the cheese, etc.

That being said, the way you eat tacos should also be customizable. A lot of people love finger foods, but sometimes it’s more convenient (and less messy) to eat with a knife and fork.

So for Taco Tuesday, I decided to make taco lasagna! Taco lasagna combines all of the flavors of tacos into a comforting casserole.

Taco lasagna reheats well, freezes well, and it’s great to pack for lunch.

The recipe below is my favorite combination of tortillas, salsa, and meat, but just like regular tacos, you can customize it however you please.

And if you’re like me and ask, “Can I make this in the slow cooker?” about everything, I have good news for you! You can absolutely cook it in the slow cooker! Just remember that you still have to brown and drain you meat before assembling it.

You’ll notice in this recipe that I added cream cheese. The cream cheese prevents the taco lasagna from getting soupy while it is cooking. Challenge Dairy actually makes salsa-flavored cream cheese that is perfect for this dish! It blends really well and adds an extra depth of flavor.

Taco Lasagna
Yield: Makes about 10 servings

  • 1 1/4 pounds ground beef
  • 1 medium onion, chopped
  • 1 Tablespoon minced garlic
  • 2 cups salsa
  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 ounces Challenge cream cheese
  • 1 (1 ounce) envelope taco seasoning
  • 6 (10 inch) tortillas
  • 3 cups shredded Mexican cheese blend
  1. Preheat oven to 375 degrees Fahrenheit
  2. In large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and sauté for 1 minute longer. Drain beef mixture.
  3. Return beef to skillet and stir in salsa, beans, cream cheese, and taco seasoning; continue to stir over medium heat until cream cheese has melted into mixture.
  4. Place two tortillas in a greased 13x9-inch baking dish.
  5. Spread 1 1/2cup meat mixture over tortillas and sprinkle 1 cup cheese on top.
  6. Repeat layer two more times.
  7. Cover and bake for 30 minutes. Cheese on top should be completely melted.
  8. Let stand for 10 minutes and serve.
  9. Dish stays good in refrigerator for up to 3 days.
*Note: You can also make dish in slow cooker by cooking on low for 2 to 4 hours.

Recipe loosely adapted from Taste of Home

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