Taco Lasagna

Submitted by Krissy Lynn.

TACO LASAGNA

Makes 2 - 13 X 9 inch pans. I usually get 4 dinners out of this by freezing leftovers in seperate containers
Pre-heat oven 375 degrees


Ingredients:
(I buy everything from Aldies)
3lb roll hamburger
4 cans refried beans
2 pkgs. Cheddar Cheese
3 pkgs. flour taco shells
3 pkgs. taco seasoning


Toppings
Sour Cream
Lettuce
Tomatoes
Onion
Salsa or Taco Sauce


Chop Tomatoes, Onion and Lettuce (I tend to do this first and put them into bowls with lids in frig)


1:  Brown Hamburger, drain, add Taco Seasoning and cook according to package directions. I use taco mix that you just add water, nothing else. After meat is done place some liquid from meat into bottom of pans. Or you can use cooking spray that works too.
Cut two sides of 16 taco shells to make the corners of pan. Shells will look like a fan.
2:  Lay four shells on bottom of pan. 1 shell at each corner. Cut sides face outside of pan.
If you have any gaps use the cut leftover pieces, just slip them under
3:  Spread one can of beans on top of shells (I put one can of beans into a bowl and mix with a little water first to make them easier to spread, but not too much water. It will make them too soft.)
4:  Spread ¼ of meat on top of beans. (Does not have to cover completely).
5:  Sprinkle a hand full of Cheddar cheese on to of meat.


Now repeat steps 2 - 4 again for second layer. I add a little more cheese on the top layer.


Bake 375 degrees 30 minutes or until cheese on top is melted. Wait about 10 minutes after removing from oven before slicing.
Top pieces with Sour Cream, Tomatoes, Onion, Lettuce, Cheese and Salsa. Any order works

Mozzarella Meat Pie

This recipe was submitted by Kacey Ortiz.

 

Mozzerella Meat Pie

1 lb Hamburger Meat
1 small can tomato paste
1 can crescent rolls
1 bag shredded mozzerella cheese
1 9in glass pie pan

-Preheat oven according to cresent roll directions

-Brown hamburger meat in medium size skillet and drain, mix in tomato paste and half the bag of mozzerella cheese, mix together and heat until cheese is melted.

-While your cooking your hamburger mixture form a pie crust out of the crescent rolls, place meat mixture in pie crust and spread evenly, top with remaining mozzerella cheese and bake according to crescent rolls directions.

I usually serve this with mashed potatos and green beans....this is a family favorite and my family has been making it since my mom was a kid...so good. I have never met a person that didn't love it.

Salsa Verde Mexican Meatloaf

Here is our first recipe submited by Krissy Lynn!!

Salsa Verde Mexican Meatloaf:

1 1/2 lbs 97% fat free ground beef
1/2 cup green tomatillo salsa
2 large eggs
1 (8 ounce) can diced green chilies
1 (8 ounce) can sliced black olives
1 cup plain breadcrumbs
1 teaspoon ground Mexican oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup Cotija cheese (I used Queso Fresco)
Preparation of Salsa Verde Mexican Meatloaf:

Preheat oven to 350.
Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.