Taco LasagnaSubmitted by: HOPE4HEALTHY
IntroductionCraving tacos? I really wanted tacos and I wanted some kind of casserole. Combined & altered a variety of Mexican casserole recipes and....Voila! Craving tacos? I really wanted tacos and I wanted some kind of casserole. Combined & altered a variety of Mexican casserole recipes and....Voila!
6 Small tortillas
2 cups Reduced-Fat shredded cheese
1 can Reduced sodium black beans
1 lb. Ground Beef
2 Cups Romaine, chopped/shredded
1 Cups Spinach, chopped/shredded
2 Medium tomatoes, chopped
Sour cream or cottage cheese (Optional)
[FF Sour Cream add 29 cals, 4g carbs, 1.5g protein/2 TBSP]
[LF Cottage Cheese add 40 cals, 1g fat, 4g carbs, 5g protein/ 1/4 cup]
[Medium Chunky, 10 cals, 0g fat, 2g carbs, 0g protein per 2 TBSP]
Spray baking dish with non-stick cooking spray (Pam).
Brown ground beef, drain grease. Add Taco mix & prepare meat. (Follow directions on back of taco mix). Upon completion, set aside.
Cut three tortillas in half & line baking dish with halves. Layer 1/2 of the can of black beans over the tortillas. Next layer 1/2 taco meat over the black beans. Sprinkle 1 cup of the cheese on top of the meat. Repeat all layers (Tortillas, beans, meat & cheese).
Place tin foil over the baking pan & bake in over for 24-50 minutes at 350 degrees.
After baking, cut up and serve with Romaine/Spinach mix, chopped tomato, & Sour cream/salsa if desired.
Serving Size: 8-9 servings in a 9 x 9 Pyrex baking dish
Number of Servings: 8
Recipe submitted by SparkPeople user HOPE4HEALTHY.