The Queen’s Kitchen


Taco Lasagna Casserole Thingee August 27, 2008

Filed under: Uncategorized — Carrie @ 2:52 pm

I made this for my preschool group and they all raved about it and demanded the recipe. I just made it up, so measurements aren’t exact. I’m not entirely sure I like plain corn tortillas as my layering option. They weren’t crunchy enough. Maybe additional baking time would make them a little tastier.

18 corn tortillas
½ can refried beans
½ cup salsa
Lots of grated cheddar and Colby jack
1 pound ground turkey
1 diced onion
1 package frozen chopped spinach
1 package Old El Paso 40% less sodium taco seasoning
1 can black beans
1 can enchilada sauce

Stick the diced onion, ground turkey and frozen spinach in a really big pan and cook it all until the meat is browned and the spinach is all unfrozen. Add in the black beans and taco seasoning and let it all simmer a little while.

Take a 9×13” pan and spray it with Pam. Layer six corn tortillas to cover the bottom of it. Spread refried beans over the tortillas, then spread salsa over that. Then add a layer of grated cheese.

Cover with another six corn tortillas, then cover that with your meat mixture. You’ll probably have some left over for burritos another day. You can freeze it.

Pour half the can of enchilada sauce over the meat mixture, cover with six more corn tortillas, then pour over the rest of the enchilada sauce. Cover with grated cheese.

Cover with foil, and bake at 350 until cheese is bubbly (about 40 minutes).

Serve with sour cream and chips, or maybe guacamole and salsa.

Good luck!