Taco Lasagna
Jan. 23rd, 2009 14:34![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
schizoauthoressHeat one tablespoon oil a frying pan over medium heat, then add:
2 cloves garlic, minced
1/4 one yellow onion, chopped
and cook until onion is translucent.
Add:
1/2 package Smart Ground original (hamburger substitute)
1 chipotle soysage, sliced into small pieces (fake-meat sausage)
1 teaspoon soy sauce
Stir until combined and well heated. Layer into 5" x 11" glass baking dish.
Next I cut some tortillas into thirds, to make 'strips' about the size of lasagna noodles. The tortillas I used were about five inches across, and I used about four 'strips' per layer.
The second layer was a can of black beans, heated in the frying pan, with some shredded Pepperjack Almond Cheese added to it. I didn't drain the black beans at all, so it was a slightly soupy mixture that I ladled on top of the tortilla layer. Another set of tortilla strips went over this one.
The third layer was a can of corn, drained, plus two 'serving spoons' of red salsa. This was mixed together, and spooned into the baking dish. Then I topped it with crushed corn chips and shredded cheese.
(We always buy a big jar -- 26 oz this time -- of regular picante salsa for cooking with. And after we finish off the 'eating salsa' and chips, we pour the 'crumblies', as the Boyfriend calls them, into a Ziploc bag for recipes like this.)
Bake at 350 degrees Fahrenheit for about 25 minutes, until cheese is hot and melted. Top with some more crushed corn chips, slice, and serve. (We got six "squares" out of this.)
2 cloves garlic, minced
1/4 one yellow onion, chopped
and cook until onion is translucent.
Add:
1/2 package Smart Ground original (hamburger substitute)
1 chipotle soysage, sliced into small pieces (fake-meat sausage)
1 teaspoon soy sauce
Stir until combined and well heated. Layer into 5" x 11" glass baking dish.
Next I cut some tortillas into thirds, to make 'strips' about the size of lasagna noodles. The tortillas I used were about five inches across, and I used about four 'strips' per layer.
The second layer was a can of black beans, heated in the frying pan, with some shredded Pepperjack Almond Cheese added to it. I didn't drain the black beans at all, so it was a slightly soupy mixture that I ladled on top of the tortilla layer. Another set of tortilla strips went over this one.
The third layer was a can of corn, drained, plus two 'serving spoons' of red salsa. This was mixed together, and spooned into the baking dish. Then I topped it with crushed corn chips and shredded cheese.
(We always buy a big jar -- 26 oz this time -- of regular picante salsa for cooking with. And after we finish off the 'eating salsa' and chips, we pour the 'crumblies', as the Boyfriend calls them, into a Ziploc bag for recipes like this.)
Bake at 350 degrees Fahrenheit for about 25 minutes, until cheese is hot and melted. Top with some more crushed corn chips, slice, and serve. (We got six "squares" out of this.)