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We’re big fans of taco Tuesday in our home, however each week we’re trying to switch it up to make something different yet still have a taco theme. You can find some alternate taco style recipes we’ve shared in the past here and here as well as our Bergland Margarita.

So today we wanted to share yet another great taco style recipe, that is quick, easy, totally customizable, and even better the next day. This means it makes for tasty leftovers for those busy schedules of yours when you can’t quite make it home to make a good dinner in time. And a recipe we love to meal prep ahead of time and freeze so it’s ready to rock and roll on those crazy days. It’s also the perfect warm dish for these cold winter days. 

Kyle whipped this one up for us at c2s and I couldn’t believe I had never even heard of it before. This is a one-pan marriage of everyone’s two favorite cuisines, Italian and Mexican.

As Kyle said… Is this a culinary abomination? Maybe, but who’s to say. The bottom line is this is actually good, easy, and will undoubtedly be a hit with the entire family.

Here is a warning: You do not follow this recipe word for word. Fill this dish with all the ingredients that your family loves. Walk down the Mexican and produce aisles of your local grocery store and grab the things you enjoy. If they taste good in a taco, they will taste good in this. You will not be disappointed. There is no way to ruin this dish. 

Ingredients 

• 2 lb Ground beef (or other meat preferred) 
• 1 packet of taco seasoning 
• 1 cup of taco sauce
• 1 cup of your favorite salsa (we used black bean and corn) 
• 1 12 oz Mexican blend cheese
• 1/2 of one large bell pepper
• 1/4 red oni0n
• 2 x 9 oz packages of oven-ready lasagna noodles
• 1/3 cup cilantro 
• 1 12 oz container sour cream 
• Handful black olives

And as Kyle said, if you have additional vegetables that you love – toss them on in! 

Directions

First, cook the ground beef until cooked through on your cooktop. Once cooked add in the packet of taco seasoning and 1/4 red onion. Stir and fry together for one minute.

While the meat is cooking, start your oven to 350 degrees and spray your favorite 9 x 13 baking pan with non-stick spray. 

Layer the bottom of your pan with two 9 oz oven-ready pasta noodles. Add a layer of taco sauce on top of the pasta noodles, covering them evenly. Add a layer of ground beef, bell peppers, and cheese.

Add another layer of pasta noodles, this time cover them with a layer of salsa. We used our favorite black bean and corn salsa. 

Continue to layer your lasagna, followed by the meat vegetables, and cheese… continue to do so with as many layers as you want or until you run out of ingredients. 

Bake at 350 for 25-30 minutes.

Remove from the oven and let rest for five to ten minutes.

Top with a handful of chopped cilantro and a dollop of sour cream and enjoy! 

 

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