"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Taco Lasagna Recipe

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This recipe for Taco Lasagna, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Petron
Added: Wednesday, March 12, 2008


2 lb. ground beef
2 packages (1.25 oz. each) taco seasoning mix
4 cloves pressed garlic
1/2 tsp. cayenne pepper
1 1/2 c. water
1 tbsp. cornmeal
2 packages corn tortillas (10 - 12 in each package)
1 jar (24 oz.) salsa
1 c. sliced green onions
16 oz. sour cream mixed with 1 tbsp. chili powder
3 c. shredded Monterey Jack cheese, divided
3 c. shredded Cheddar cheese, divided

Preheat oven to 375. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, pepper and water. Simmer uncovered for 10 minutes. Set aside. Sprinkle cornmeal in bottom of 9" x 13" baker. Place 6 tortillas in bottom open overlapping and extending up edges slightly.

Layer in following order:
1 c. salsa
1/2 of meat mixture (2 cups)
1/2 of green onions
1 c. sour cream mixture
2 c. combined cheese

Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream and 2 cups of cheese. Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
10 - 12




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