Taco Lasagna

Updated: Nov 5, 2019



Ingredients


3 pounds ground beef

1 can (16 ounces) black beans

2 envelopes taco seasoning

2 cans (4 ounces) diced green chili’s

1 1/2 cans corn

12 ounces uncooked lasagna noodles or for this recipe I used

1 1/2 boxes oven ready lasagna

4 bags shredded cheddar cheese or Monterey Jack

1 jar (16 ounces) mild salsa

2 cups sour cream

1 can (2-1/4 ounces) sliced ripe olives, drained

2 green onions, chopped

1 medium tomato, chopped

2 cups milk

2 tablespoons unsalted butter

2 tablespoons flour


Directions


Preheat oven to 375*

In a small pot melt butter. Once melted whisk in flour until smooth followed by milk. Add three bags of cheese and green chili’s. Cook on medium low until cheese is melted and cheese sauce has formed. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in strained black beans, corn, taco seasoning and hot salsa.

In a greased 13x9-in. baking dish, layer a fourth of the salsa first followed by a third of the noodles and then a third meat mixture. Spoon a third of the cheese sauce. Repeat layers twice. Top with one bag of shredded cheese and remaining salsa. Cover with foil and bake 35 minutes remove foil and broil a few minutes until brown and bubbly.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Let stand 10-15 minutes before cutting. Bon appetite!

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ADDRESS

San Diego, California

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