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Full Online Book HomeLearning KitchenSouthwestern - Beef - Taco Lasagna By Linda In Mo
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Southwestern - Beef -  Taco Lasagna By Linda In Mo Post by :iwillhostu Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2451

Click below to download : Southwestern - Beef - Taco Lasagna By Linda In Mo (Format : PDF)

Southwestern - Beef - Taco Lasagna By Linda In Mo

1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can black beans -- (15 oz.) rinsed and drained
1 can Mexican diced tomatoes -- (14 1/2 oz.) undrained
6 flour tortillas -- (8 inch)
1 can refried beans -- (16 oz.)
3 cups shredded Mexican cheese blend -- (12 oz.)
chopped fresh cilantro to garnish -- optional
sour cream -- optional

In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain well. Add water and taco seasoning; bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer uncovered for 10 minutes.

Place 2 tortillas in a greased 9x13 pan. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25 to 30 minutes or until heated through and cheese is melted. Garnish with fresh cilantro if desired and serve with sour cream.
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Southwestern - Taco Meatloaf Southwestern - Taco Meatloaf

Southwestern - Taco Meatloaf
1 1/2 pounds ground beef 1 (10 oz) can diced Rotel® (tomatoes with green chilies) 1 pkg. Onion Soup Mix 1 egg Preheat oven to 350° F.Mix well. If mixture is too soupy, stir in some crushed corn tortilla chips, if it is too dry, add another egg. Pour into cast-iron skillet and shape into loaf. Bake in preheated oven at 350 degrees for 45 minutes to 1 hour, or until center is no longer pink. Note: Can top with picante sauce before baking.

Southwestern - Beef -  Taco Lasagna Southwestern - Beef - Taco Lasagna

Southwestern - Beef -  Taco Lasagna
2 pounds ground beef 2 packages (1.25 ounces each) taco seasoning mix 4 cloves pressed garlic 1/2 teaspoon cayenne pepper 1 1/2 cups water 1 tablespoon cornmeal 2 packages corn tortillas ( 10 to 12) each package 1 jar (24 ounces) salsa 1 cup sliced green onions 16 ounces sour cream mixed with 1 tablespoon chili powder 3 cups shredded Monterey Jack cheese, divided 3 cups shredded Cheddar cheese, divided Preheat oven to 375 degrees. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, pepper and water. Simmer uncovered for 10 minutes. Set aside. Sprinkle cornmeal