Taco Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 547.8
- Total Fat: 30.5 g
- Cholesterol: 99.2 mg
- Sodium: 455.9 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 1.9 g
- Protein: 27.8 g
View full nutritional breakdown of Taco Lasagna calories by ingredient
Introduction
This is so tasty! I came up with the idea when my fiance wanted taco bake, but I didn't want to spend the extra money to buy the more expensive kit. This is so tasty! I came up with the idea when my fiance wanted taco bake, but I didn't want to spend the extra money to buy the more expensive kit.Number of Servings: 8
Ingredients
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1 1/2 cup white rice, cooked (could use brown, but the calories are based on white)
1 Soft Taco Kit
2lb. Lean Ground Beef
2/3 cup marble cheese, shredded
Directions
Preheat the oven to 400 F.
Cook the ground beef to the instructions on the taco kit box.
Take the cooked rice and salsa packet from the taco kit and mix them together in a big bowl.
Once the meat is done, add it to the bowl of rice and mix well.
Take a 9" x 13" pan and spread a little of the rice mixer on the bottom. I find it helps keeping the tortilla's from sticking to the bottom and getting too hard.
Then take some of the tortilla's an make a layer, like you would with lasagna noodles.
Cover the tortilla layer with a 1/2 inch layer of the rice mixer and repeat the layers ending with a rice mixer on top. You make have left over tortilla's which is ok.
Cover with the shredded cheese and bake for 15-20 minutes, or until cheese is melt and golden brown.
Take the extra tortilla's and slice them up finely and back them until golden brown. After a few minutes of cool time they'll become crunch and can be used as a garnish for some extra crunch!
Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user GAMERGIRL22.
Cook the ground beef to the instructions on the taco kit box.
Take the cooked rice and salsa packet from the taco kit and mix them together in a big bowl.
Once the meat is done, add it to the bowl of rice and mix well.
Take a 9" x 13" pan and spread a little of the rice mixer on the bottom. I find it helps keeping the tortilla's from sticking to the bottom and getting too hard.
Then take some of the tortilla's an make a layer, like you would with lasagna noodles.
Cover the tortilla layer with a 1/2 inch layer of the rice mixer and repeat the layers ending with a rice mixer on top. You make have left over tortilla's which is ok.
Cover with the shredded cheese and bake for 15-20 minutes, or until cheese is melt and golden brown.
Take the extra tortilla's and slice them up finely and back them until golden brown. After a few minutes of cool time they'll become crunch and can be used as a garnish for some extra crunch!
Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user GAMERGIRL22.
Member Ratings For This Recipe
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CD12259676
