What’s Cooking? with Jan D’Atri

Taco Lasagne

By Jan D’Atri

I think we would love any excuse to enjoy a great Mexican dish!

Well, September 16 is Mexico Independence Day, so there you go!

This taco treat is easy to assemble and can be made ahead. I will guarantee there will not be one bite left in the casserole dish. I’ve recommended using Herdez Roasted Salsa Roja for the salsa, which is found at Bashas’. It adds a terrific zing to the dish, but you can use your favorite brand of salsa. ¡Ay, qué rico!

Watch my step-by-step how-to video for Taco Lasagne: jandatri.com/jans-recipe/ one-minute-kitchen/tacolasagne

Taco Lasagne

(9-by-13-inch casserole)

Ingredients:

- 2 tablespoons olive oil - 1 large sweet yellow onion, chopped fine - 4 cloves fresh garlic, minced - 2 pounds lean ground beef or turkey - 1 1/2 packages Lowry’s Taco Seasoning Mix - 3 tablespoons fresh cilantro, chopped fine - 1 green bell pepper, chopped fine - 1 (4 ounces) can diced green chiles - 2 (15.7 ounces) jars Herdez Roasted Salsa Roja or any red salsa of your choice - 1 (15 ounces) can black beans, drained - 1 (15 ounces) can corn or 1 ear of fresh corn, shaved off the cob - 8 large flour tortillas, divided, or corn tortillas if desired - 1 (15 ounces) can refried beans - 3 cups shredded Mexican cheese blend, or more if desired - 1 (16 ounces) container sour cream For optional toppings: Sliced black olives, chopped cilantro, chopped tomatoes, diced avocado, sliced green onion, sliced jalapenos, diced mini bell peppers

Directions:

In a large skillet, heat olive oil and saute onion and garlic until soft and translucent. Add ground beef or turkey, cooking until browned. Add taco seasoning spice packets, stirring to combine well. Add cilantro, bell pepper, diced green chiles and salsa and cook for several minutes to soften. Stir in black beans and corn, combining gently.

Simmer for 15 minutes. Meanwhile, prepare the casserole dish. Line the bottom of a lightly greased or buttered 9-by-13-inch casserole dish. Cover the bottom with half of the flour tortillas. (Tip: If you cut the tortillas in half, the cut site will fit nicely into the edges of all four sides of the pan.) Warm the refried beans in the microwave for about 45 seconds for easier spreading. Lightly spread the refried beans over the tortillas.

Sprinkle 1 cup of the cheese over the refried beans. (Use more if desired.)

Spoon one half of the meat mixture over the cheese. Repeat the process for the second layer. Top with remainder of cheese, or more cheese if desired.

Bake in 350-degree oven for 30 minutes. (Optional: Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes or until cheese is melted and bubbling. Cut into portion and serving for toppings and sour cream on the side.)

Another way to make this dish: For appetizer- or kid-sized portions, line a cupcake or muffin tin with small street-sized flour or corn tortillas. Follow the same directions as the casserole. Bake for about 15- 20 minutes.