The moral of the story is Mexican Lasagna is a great, make-ahead, meal. But first….here’s the story.
Last week I did my first ski (Or snowboard in my case) trip to Killington, Vermont. My husband and I rented a house with our sister and her boyfriend. It was a fun yet, relaxing couple of days. We used VRBO to search for and rent a townhouse right in the Killington resort. If you don’t already know about VRBO, it’s a great service similar to Airbnb. I have had fantastic experiences with their website and renters, this time included. But, today’s post isn’t about rental properties; it’s about meal prepping for a group. In order to save us from constantly driving in the snow, trying to hail a cab (Uber doesn’t exist yet in Killington!), and keep the costs down; I worked on cooking up some big meals that were easy to transport and good for a family of people.
My Mexican Lasagna recipe was the first thing that came to my mind when working out the meal plans. It’s cheap to purchase for, easy to make, and tastes just as good reheated. This dish is something my parents used to make all the time while I was growing up. I always loved the crispy edges of the tortilla and the sticky center filled with meat, cheese, and salsa. The ingredients make it essentially deconstructed tacos however; the layering of the ingredients makes it take on a whole new identity.
Try it on people of all ages and I guarantee good results! This recipe is the original variation but if you want to live on the edge, add in any and all of your other favorite taco toppings too (corn, black beans, olives, avocado, jalapenos…just to name a few!).
Your Taco Tuesdays just got a little more exciting…you’re welcome!
….all for the love of the dish
- 12 flour soft taco shells
- 1 lbs ground turkey (or beef or chicken)
- 1 packet taco seasoning
- ½ cup refried beans
- ½ cup shredded taco blend cheese
- ½ cup mild salsa
- Optional (green onion slices to top it off)
- Preheat oven to 400 degrees.
- In a large pan, over medium-high heat, cook the ground turkey. Drain any fat or liquid once cooked through and add the taco seasoning, following the packet’s directions for preparation.
- In a large backing dish put 2 flour tortillas side by side. Put using half of the refried beans, use a knife and smear them on to the 2 tortilla slices. Then place another tortilla on top of each. Layer on half of the meat and salsa to this next layer. Top off with another tortilla. Now sprinkle half the cheese on the third layer. Repeat these same 3 layers one more time on top of the two tortilla stacks. Each lasagna will have 6 layers, finishing off with cheese on top. I like to switch the salsa from my meat layer to my top layer of cheese for the second round (But that’s up to you!).
- Place the baking pan in the oven for approximately 10 minutes or until cheese is melted and the stacks are heated through.
If you plan to serve later on let them fully cool after cooking and refrigerate until use. When ready to eat, preheat oven to 375 degrees and cook for 15-20 minutes.