Pasta has always been a comfort dish for so many people. It’s hearty, warm and always a joy to eat. Tacos are a great snack food and is another sort of comfort with its spicy flavours and feels lighter on the body. What if we told you that we found a way to bring these two types of dishes together to create something even more special. It’s a delicious combination of spicy flavours, layers of taco lasange and cheese, the best of both worlds. Our Taco Lasagne is a creative way to enjoy two different cuisines.
You still cook a great beef mince rue for your pasta but add your salsa spices for that Mexican flavour. Your pasta is exchanged with soft corn tortillas and the cheese is always a winner. You will be using sour cream instead of ricotta and a blend of yellow Mexican cheeses. The time it takes your Taco Lasagne to bake is enough time to make a light green salad if you feel the need. This dish is so tasty that it’s bound to become a brand new household favourite and might replace Taco Tuesdays.
Bring on the flavours and textures from Mexico and Italy with this inspired combination. Taco Lasagne is everything you think it is, and much more!
Taco Lasagne Recipe
Course: MainCuisine: Italian, MexicanDifficulty: Easy
500 g lean ground beef
1 tbsp olive oil
1 medium red onion, chopped
2 clove garlic, minced
¼ cup taco seasoning
½ cup water, more as needed
1 can green chiles, (optional)
1 can black beans, drained
12 flour tortillas, 15cm
24 ounces salsa
1 cup sour cream
3 cup shredded Mexican Cheese Blend
Preheat oven 190°C and grease the bottom of a 22×33cm baking dish.In a large skillet over medium-high heat, cook ground beef until browned and completely cooked through, breaking it into small pieces as it cooks. Transfer beef to a bowl and set aside. Discard the remaining grease.In the same skillet, heat olive oil over medium heat, add onion and cook until soft, about 4 minutes. Add garlic and cook for 1 more minute.Add cooked ground beef, taco seasoning, green chiles, and beans. Pour in ½ cup of water and bring to a simmer, stirring occasionally. Add 1-2 tbsp more water if needed. Remove pan from heat.Use 3 tacos cut in half and 1 whole taco to line the baking dish (see picture above). Spread 1/3 of the salsa on top and then ½ of the meat mixture. Drop ½ of the sour cream over the meat and spread out with a spatula. Top with 1 cup of cheese. Repeat layers. Top with 4 tortillas, remaining salsa, and cheese.Bake for 30-40 minutes, or until the cheese is melted and lightly browned.
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