I’ve admitted several times that I am not the worlds greatest cook, sure I can whip up something yummy if I need to I just prefer to keep it nice and simple. As I’ve also mentioned before I’m a huge fan of Rachel Ray and when I do get the urge to cook she is usually my inspiration!
When I first found the recipe for Tacosagna I wasn’t really sure if my family would like it or not so I help off on fixing it. One night a few weeks ago I was scouring the pantry for something yummy to make for dinner when the ingredients for this recipe seemed to call me to so I gave in and decided to cook Rachel’s version of Mexican Lasagna! I do have to say though that I didn’t follow her recipe as much as I followed her technique! So this is my version of Rachel Ray’s Tacosanga! Enjoy!
All of the ingredients needed for Tacosagna!
Brown ground beef, onions, and garlic.
Layer 2 large tortilla shells in bottom of greased 9x13 baking dish.
Cover tortilla’s with a layer of refried beans and ground beef mixture.
Next cover bean and beef mixture with salsa and green chilies.
Layer with Mexican Cheese.
Repeat layers and place in preheated 350 oven for 25 minutes.
Tacosagna hot out of the oven…yummo!
I served my Tacosagna with Mexican Rice and Pico de Gallo! All of my kids loved this dish and so did my fiancé (and he’s hard to please) so I will definitely be making this again soon!
1.5 pounds ground chuck
1 medium onion
1 medium jar of salsa
1 small can of diced green chilies
2 cloves of fresh garlic
1 packet of Taco Seasoning
1 Package large soft tortilla shells
1 packaged of finely shredded Mexican cheese
1 large can refried beans
Preheat oven to 350. Cook ground beef, onion, and garlic over medium heat until brown. When ground beef mixture in cooked through add half of the taco seasoning. In separate pan heat refried beans and remaining half of the taco seasoning until warmed through. Lightly grease 9x13 inch baking dish. Place 2 soft tortilla shells in bottom of baking dish, spoon 1/3 of the bean mixture over tortillas and spread to cover. Spread 1/3 of the ground beef mixture over bean mixture. Next spread 1/3 of the salsa and green chilies over beef mixture. Cover with 1/3 cup of Mexican cheese. Repeat all steps twice more. Cover with remaining cheese and bake uncovered for 25-30 minutes or until the cheese becomes brown and bubbly!