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Wednesday, September 12, 2012

Taco-sagna

For a family that loves tacos as much as we do, I can't believe I haven't made something like this before.  A layered casserole like lasagna, but with taco filling instead of marinara and tortillas instead of pasta.  Use whatever taco filling you like.  I chose ground chicken and onions and peppers, but any ground meat would work, as would beans, sweet potatoes, or tempeh.

I went a little crazy buying corn tortillas because the package of 24 was on sale for 69 cents.  Needless to say, we had a lot to use up, and they aren't actually all that wonderful with tacos because they break and explode toppings all over your hands. They are perfect in this casserole, though.

Taco-sagna

Olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic, chopped
1 pound ground chicken
14 oz. can tomato sauce
2 Tablespoons ground cumin
1 Tablespoon ground chili powder
1/4 teaspoon cayenne pepper
~12 corn tortillas
1 1/2 -2 cups shredded cheddar cheese
Toppings: salsa, hot sauce, sour cream, avocado, cilantro - anything you put on a taco

Preheat oven to 350 degrees.
Prepare your taco filling.
Heat oil in a pan and add meat.  Cook until browned.  Drain off excess fat, if necessary.
Add in onion and bell pepper.  Cook until vegetables are slightly softened, about 5 minutes.
Add in garlic and cook for one minute more.
Stir in spices.
Pour in tomato sauce and simmer for a few minutes.  I would normally use only 8 oz. of sauce for tacos, but you want this to be a little extra saucy.
In a casserole dish (I used an 8x11, but you can customize this to whatever size you want), spread a thin layer of taco filling on the bottom.
Cover with a layer of tortillas.  I tore mine in half and put the straight edges around the size of the dish.  I also neglected to take a picture of this so you will have to get this vague explanation instead.
Spread on a layer of taco filling and sprinkle with cheese.
I did two layers like this, and then ended with tortillas and topped with cheese.
Cover with foil and bake for 30 minutes until hot and bubbly.
Remove foil and put under the broiler for a couple minutes to get the cheese extra toasty.  This is optional, but toasty cheese is a good thing.
Allow to cool for a couple minutes before serving.






1 comment:

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