Favorite Mexican Lasagna


Favorite Mexican Lasagna

Favorite Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire


Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional


In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving


(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)


Taco Pasta Shells

Taco Pasta Shells

Taco Pasta Shells

Sherrie Wolfe writes, “These are a nice break from traditional tacos and are yummy!  Everyone cleans their plate.

Taco Pasta Shells Recipe

Taco Pasta Shells

18 jumbo pasta shells (the kind you use for stuffed shells)

2 Tbsp. butter or margarine

1 lb. ground beef


¼ tsp. salt

3 oz. cream cheese

1 cup of your favorite taco sauce or salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 ½ cups crushed tortilla chips

Preheat oven to 350 F.  Cook the pasta shells according to package directions.  Drain and gently toss with the butter and set aside.  In a large skillet over-high heat, brown the ground beef.  Break into crumbles and drain well.  Return to the pan on low heat, season with CHILI POWDER and salt, stir well.  Stir in the cream cheese.  Simmer for 5 minutes.

Fill the shells with the beef mixture and arrange in an ungreased 9×13 baking dish.  Spoon the taco sauce/salsa over the shells.  Cover and bake for 15 minutes.  Uncover, top with the cheese and crushed tortilla chips.  Bake for 15 minutes more.        6-9 servings

(Recipe for Taco Pasta Shells came from Penzeys Spices)