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Texas Lasagna

This recipe idea originally came from an Old El Paso box dinner that we tried one evening. The first thing we discovered is that one box was not enough and it was missing something. I took the basic ingredients and tweaked them a bit to come up with a family favorite.

Ingredients:
2 pounds fresh ground beef (you can substitute Turkey here if you like.)

1 cup Minute Rice of any quick cooking rice (you can substitute long cooking rice here, just prepare it at the same time as your preparing the meat.)
2 packets of Taco Seasoning
1 cup water
1 can Nacho Cheese Sauce
1 med. Onion, chopped
2 garlic cloves, minced
1-20 count package Flour Tortillas, small
1 cup shredded cheese
Traditional Taco Toppings

Brown ground meat, onion and garlic until full cooked, drain. Add rice, taco seasoning and water, return to heat. Heat to a boil, cover, turn to simmer until rice is tender. Remove from heat and mix in cheese sauce. For each layer you will need 2 whole tortillas, 1 tortilla cut in half and 1 tortilla cut in quarters.

Spray the inside of a 9 x 13-inch glass cake pan with non-stick spray and heat the oven to 350 degrees. Place 2 whole tortilla shells in the bottom of the pan, place the quartered tortilla in the corners to cover the bare spots and finish by placing the halves on the sides. Add a layer of meat mixture followed by a layer of tortillas, ending with a layer of tortilla shells topped with shredded cheese. Place in the oven for approximately 10 minutes or until cheese is melted. Cut and serve with your favorite toppings.

I have shared this recipe with many people and it makes a great potluck menu item. Just make a little extra.

Learn more about this author, Kathryn Kirby.
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