Okay I know that “technically” lasagna in itself means that the dish was made with lasagna noodles, but I like the sound of Tex-Mex Lasagna better than Taco Pie, and it’s my blog so I’m calling it that!
The original recipe came from Kraft Foods (disclosure that I’m an official Kraft Foods Blogger – I didn’t get anything to make this recipe though, just so you know). As usual, I changed some things from the recipe to suit my family’s tastes.
1 pound ground beef, browned
8 oz of spaghetti sauce
2 tablespoons Taco Seasoning
1 10 oz package frozen corn, thawed
6 burrito sized flour tortillas
2 cups of mild cheddar shredded cheese
sour cream for garnish
1. Heat oven to 375 degrees.
2. Cut tortillas to fit into an 8×8 pan. I placed them in the bottom of the pan and then just took a knife and scored the edges off to fit, so that the tortillas were square. By the second and third layers they will be smaller than the pan area, so if you want them to cover from edge to edge, don’t cut off as much for the other layers.
3. In a mixing bowl, stir together, cooked ground beef, spaghetti sauce, taco seasoning and corn.
4. Spread a small amount of spaghetti sauce on the bottom of the pan, just so that the tortillas won’t stick to it. Place 2 of the tortillas on the bottom. Spread 1 cup of the meat mixture on top of the tortillas.
5. Top with two more tortillas, and then 2 cups of the meat mixture and 1 cup of shredded cheese.
6. Top with the last two tortillas, whatever is left of the meat mixture and the remaining cheese. Cover with foil.
7. Bake for 30 minutes. Remove foil, and return the dish to the oven for another 5 minutes for the cheese to brown. Let sit for 5 minutes, cut and serve. Garnish with sour cream.