Taco Lasagna

A family favorite that was born out of desparation! A few years ago I was going to be hosting a lunch at my house for a playgroup - 5 moms and 8 kids (including my own). I awoke that morning saying, "We'll have tacos". BUT when I further inspected my cabinet, I did not have taco shells or soft taco shells either. I had tortilla chips, cheese and the taco seasoning mix. So...I decided to make a lasagna instead - Mexican Lasagna. It was a BIG hit with all the ladies who begged for the recipe. Well, I guess Toll House Cookies were a mistake too - so this one may one day go down in the history books! At least you'll all be able to say, "I knew you when".


Taco Lasagna

1 lb Ground Turkey
1 packet Taco seasoning mix (or 3 tablespoons of my Basic Taco/Fajita Seasoning Mix)
1 jar salsa
2 cups shredded monterey Jack cheese
6 oz corn tortilla chips

Prepare Taco meat as directed on package using Taco Seasoning and Ground Turkey. (or follow my instructions for tacos under my Basic Taco/Fajita Seasoning Mix).

Crush enough tortilla chips to cover the bottom of a 2 qt casserole dish.

Layer half of taco meat on top of crushed chipes.

Spread half of the jar of salsa on top of meat.

Sprinkle half of shredded cheese on top of salsa/meat.

Repeat layers starting at the tortilla chips.

Bake uncovered for 35-40 minutes in a 350° oven.

Serve with sour cream, guacamole, sliced green onions - whatever you like on tacos!

NOTE: you can increase the nutritional value of this meal by including fat free refried beans as a layer, adds more protien and fiber.