Thursday, October 14, 2010

Tonight's dinner

Tonight's dinner is brought to you by my imagination. I hope it's good or we will be eating leftover homemade beef vegetable soup and grilled cheese again.

I don't know where the idea came from except from the fact that the "ethnic" aisle and the pasta aisle are one over from each other at the local grocery store. Or maybe I've had too many glasses of wine Reese's cups. So I'm making a taco lasagna.

**I've made some edits since we've eaten this.**


  • 1 lb ground meat (I used turkey that already had taco seasoning added)
  • If your meat isn't pre-taco-seasoned you will need a packet of taco seasoning. (Typically found in the spice aisle)
  • Some onion, diced.
  • 1/2 can corn, drained
  • 1/2 can refried beans
  • 1-2 cups of cheese
  • 1/2 cup sour cream
  • 8 soft tortillas, cut in half down the middle


  1. Preheat oven to 350 degrees F. Spray 9x9 baking dish with cooking spray or oil.
  2. Brown meat with onion until cooked through.
  3. Place 4 tortilla halves in greased dish with flat sides against the side of the dish.
  4. Spread 1/2 of the refried beans onto tortillas.
  5. Layer 1/2 of the meat, 1/2 of the corn, and 1/3 of the cheese on top of the beans.
  6. Dollop 1/2 of sour cream on top.
  7. Top with 4 more tortilla halves and repeat layering and dolloping.
  8. Put remaining tortilla halves on top to fully cover.
  9. Top with desired amount of cheese. (I also sprinkled some Wahoo! Chili seasoning on mine.)
  10. Cover with foil. Place into 350 degree F oven and bake for 10 minutes.
  11. Remove foil and bake for 5 more minutes.
  12. Let stand for a few moments before cutting and serving.

Some variation ideas:

Don't throw away your remaining corn or refried beans. Make some Spanish rice with corn added and serve up with refried beans with cheese on top.

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