Taco Lasagna

Yes you read that right, I said Taco Lasagna. I enjoy trying to come up with new ways to present different dishes. This time I thought it would be good to make something with that Tex Mex flavor but be presented in an all in one meal like lasagna, so I combined the ingredients for tacos and came up with a fun way to put it together to mimic the looks of lasagna. Here is what you need.

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Ingredients:

2 lbs lean ground beef

18 small corn tortillas

4 fresh jalapenos (seeded and diced)

1 medium white onion (diced)

1 10 ounce can of Rotel tomatoes and green chilies

8 ounces of sharp shredded cheddar

10 ounces of part skim queso fresco (crumbled into small pieces)

1 can of low fat refried beans

8 ounces of sour cream (I used low fat)

1/2 cup Fresh cilantro (finely chopped)

1/2 cup Green onion (finely chopped)

2 tablespoons of olive oil

1/2 cup of chili powder

2 tablespoons of black pepper

1 tablespoon of kosher salt

2 tablespoons of minced garlic

Prep and cooking

In a large skillet heat the olive oil over medium heat and saute the onion and jalapeno until the onion starts to turn clear. Then add the garlic and ground beef. Once the beef is browned add in the can of Rotel and the spices and stir together. Now add the can of refried beans and stir all together. This will make a nice thick mixture that you will use as filling for the lasagna. Set that aside and get ready to start assembling.

Now it is time to assemble the lasagna. In a large (5 quart) baking dish thoroughly coat the bottom and sides with a non stick cooking spray. Now lay out 6 corn tortillas to cover the bottom. Spread out a layer of the meat mixture about 1/2 inch thick on top of the tortillas (you will use about half of the meat) Now add a thin coating of sour cream and then cover that with about half of the queso fresco.  Add another layer of six tortillas and repeat the layering process. After the second layer is done add the last six tortillas and then cover with any left over queso and sour cream. For the final step you will want to cover the top with the shredded cheddar and then add the diced onion and cilantro to finish it off.

Stick this in a preheated to 350 degree oven uncovered for about an hour (or until the cheese on top starts to brown slightly. All that is left to do is let t cool a bit and then cut it into nice square servings just like lasagna. It is great by itself or covered with a little salsa.

I hope you like this one. It is a fun way to put a twist on something the whole family should enjoy.

Thanks for reading,

JMW

JMW’s Snack cups

Snack Cups

I hope that you are all ready because after a long pause I am back with more yummy goodness.

Today we will talk about JMW’s snack cups.

Now I can hear you all scratching your heads and saying “what are snack cups”? Well I will tell you, like I said above they are yummy goodness of pretty much anything you can think of baked inside of a flaky biscuit cup. For this round I made two different batches, BBQ and Taco. These snack cups are simple to make and can be made in large batches for a group or to be frozen and served later on. Both kids and adults can enjoy these.

First you need to decide on what flavor you have the taste for. I will start off with the BBQ ones that I made since they are my favorites.

What you need (for one batch).

1LB Ground beef

1 medium onion (diced into small cubes)

½ cup brown sugar

1 cup BBQ sauce (I use my home made sauce but just regular old Kraft BBQ sauce will work just fine).

1 tube of Pillsbury butter tasting biscuits (10 count)

1 bag of shredded cheddar cheese

1 muffin pan

non stick spray

Salt and pepper

First you will want to saute the diced onion in a medium size frying pan (on medium) until they start to turn clear, then add the ground beef and brown it (adding salt and pepper to taste). Once you have your beef browned you will stir in the brown sugar, and then add the BBQ sauce. Now stir it all together and let it simmer on low for about 10 minutes (stirring occasionally).

While that is simmering coat the muffin pan with non stick spray and then place a biscuit in each muffin slot. Most pans hold 12 but the biscuits come in packs of ten so you will have two empty slots (no big deal). Now use your put your fingers in the middle of each biscuit and start pressing outward to the wall of the pan forming a little bowl. Do this for each biscuit. Now you should have a bunch of little biscuit bowls.

Now spoon the BBQ mixture into each biscuit until the are full. Once all biscuits are full you will then cover them with cheddar cheese. I like to put a nice pile on top so that when it melts you forms a nice little cover on top.

Place the muffin pan in a preheated 400 degree oven and bake for about 12 minutes. You will know when they are done when the biscuits have risen up over the edge of the muffin slots and the edges of the cheese have started to brown.

Now remove them and let them cool.

The procedure for the Taco is pretty much the same thing with a few modifications.

What you need (for one batch).

1LB Ground beef (or ½ lb ground beef, ½ lb Mexican chorizo)

1 medium onion (diced into small cubes)

2 roma tomatoes (diced into small cubes)

2 tbsp garlic powder

4 tbsp chili powder (regular chili powder is fine)

1 tube of Pillsbury butter tasting biscuits (10 count)

1 bag of shredded colby or Mexican blend cheese.

1 muffin pan

non stick spray

Salt and pepper

First you will want to saute the diced onion in a medium size frying pan (on medium) until they start to turn clear, then add the ground beef and brown it (adding salt and pepper to taste). Once you have your beef browned you will stir in the garlic powder and chili powder. Now I use 3 different chili powders for mine, but any regular chili powder will work fine.  You may also need to add just a little water to keep it from drying out. Add the tomatoes and reduce heat to low to simmer for about 10 minutes (stirring occasionally).

While that is simmering coat the muffin pan with non stick spray and then place a biscuit in each muffin slot. Most pans hold 12 but the biscuits come in packs of ten so you will have two empty slots (no big deal). Now use your put your fingers in the middle of each biscuit and start pressing outward to the wall of the pan forming a little bowl. Do this for each biscuit. Now you should have a bunch of little biscuit bowls.

Now spoon the taco mixture into each biscuit until the are full. Once all biscuits are full you will then cover them with shredded cheese. I like to put a nice pile on top so that when it melts you forms a nice little cover on top.

Place the muffin pan in a preheated 400 degree oven and bake for about 12 minutes. You will know when they are done when the biscuits have risen up over the edge of the muffin slots and the edges of the cheese have started to brown.

Now remove them and let them cool.

See I told you it was pretty simple and the results are amazing. These are a fun to make and versatile snack that everyone will love. You can even try it with pizza topping and sauce and cover it with mozzarella cheese if you like. Comment if you come up with any out there combo that sounds good.

As always.

Thanks for reading,

JMW