Oh the Taco-y goodness...
One of my more favoritest things to munch, total comfort food.
24 taco shells
2 jars of salsa
2 cans of re-fried beans
2 lbs of graded cheese
2 lbs of hamburger (veggie meat substitution works quite well, it turns out)
A large lasagna pan (the rectangular one, not the square one)
Preheat the over to 375.
Cook the "meat" and heat the re-fried beans.
Break all the taco shells at the fold point, so they are flat halves.
Pour a small quantity of salsa in the lasagna pan, just a bit to coat the bottom.
Put down a layer of taco shells
Sprinkle meat and cheese over the shells, forming a thin layer.
Place a dollop of beans on each shell.
Pour a small amount of salsa over all.
Start another layer of shells.
Once the shells are in place, press them down gently, making the layer below more compressed.
Repeat this layering process until you run out of shells.
Pour any remaining salsa over the top; make sure to get it into any gaps along the sides.
Cover the top with cheese.
Put in the oven, cook for 35 minutes, until the lasagna is bubbly.
Let cool for about 15 minutes before cutting.
It's one of those "My mom used to make" kind of things. So so tasty. It's especially good with some sour cream on top. Most folks don't like black olives, but if you do, it is also yummy with some sliced black olives mixed into the layers.
24 taco shells
2 jars of salsa
2 cans of re-fried beans
2 lbs of graded cheese
2 lbs of hamburger (veggie meat substitution works quite well, it turns out)
A large lasagna pan (the rectangular one, not the square one)
Preheat the over to 375.
Cook the "meat" and heat the re-fried beans.
Break all the taco shells at the fold point, so they are flat halves.
Pour a small quantity of salsa in the lasagna pan, just a bit to coat the bottom.
Put down a layer of taco shells
Sprinkle meat and cheese over the shells, forming a thin layer.
Place a dollop of beans on each shell.
Pour a small amount of salsa over all.
Start another layer of shells.
Once the shells are in place, press them down gently, making the layer below more compressed.
Repeat this layering process until you run out of shells.
Pour any remaining salsa over the top; make sure to get it into any gaps along the sides.
Cover the top with cheese.
Put in the oven, cook for 35 minutes, until the lasagna is bubbly.
Let cool for about 15 minutes before cutting.
It's one of those "My mom used to make" kind of things. So so tasty. It's especially good with some sour cream on top. Most folks don't like black olives, but if you do, it is also yummy with some sliced black olives mixed into the layers.