My kids love tacos. So we came up with a new creative way to serve them… We call it “taco lasagna.”
It’s so simple to make. Brown 1 lb. extra lean ground turkey, drain. Add one packet of taco seasoning, 1/3 cup water, one 14 oz can of kidney beans and one 14 oz can of Mexican diced tomatoes (drained).
Let that simmer while you cut 6 fajita-sized soft tortillas in half. Arrange four of the halves in the bottom of a 9×13 baking dish so they cover the entire bottom:
Then add a layer of the meat mixture:
Top with cheese:
Layer and repeat until all of your ingredients are used up.
Bake at 400 degrees until hot all the way through and cheese is melted. (Usually about 15 minutes).
Taco Lasagna (Makes 8 servings):
1 lb. extra lean ground turkey
1 packet taco seasoning
1 14-oz can kidney beans
1 14-oz can Mexican style diced tomatoes
1/3 cup water
1 8-oz package 2% shredded cheddar cheese
6 soft fajita-size tortilla shells
Preheat oven to 400. Brown ground turkey, drain. Add taco seasoning packet, water, beans and tomatoes. Simmer. Meanwhile, cut tortillas in half. Cover the bottom of a 9×13″ baking dish with four halves. Spoon meat mixture on top, sprinkle with cheese. Repeat layers until all ingredients are used. Bake at 400* for approximately 20 minutes, let sit for 5 minutes before serving.