Recipe by Tracy Meinholz
"This is an easy microwave recipe with a Mexican twist. Try it with some hot bread and a green salad for a filling meal, if desired."
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lean ground beef
1 (1 ounce) package
taco seasoning mix
shredded Cheddar cheese
crushed tortilla chips
Good recipie, easy to prepare but not as spicy as we would have liked. I substituted diced tomatoes for the tomato sauce and will do so again. Next time I'd follow others' advice and substitute taco sauce for the water, add a small can of green chilies, and a small, finely chopped onion. I may also use refried beans over each layer of noodles before layering the other ingredients. Following others' advice, I baked the lasagne in a 350 deg oven for 40 min, covered in aluminum foil to prevent it from drying out.
Ok i didnt actually eat it but i asked my 13 year old daughter how it was an she said it was just ok.I thought she would luv it because she loves tacos but it didnt wow her so i probably wont be making this again but thanks for sharing!!
this recipe went over well with my party guests. i added a few things like salsa and ricotta mixed w egg. i also put crushed chips in each layer with a mixure of cheddar and taco cheese. it turned out great. i will make this again and again. i give you 4 stars.
Great recipe! I did reduce the tom sauce to 1 15oz can, added a large 17oz jar of med. salsa and left out the water. With the extra salsa and the hot taco mix, it added great zip. Also added some taco shredded cheese into it. Hint-taco chips don't reheat well. Left them off and added fresh ones each time we had it.
This is so good! My husband says this is his new favorite! I followed the recipe exactly, except I baked it in the oven on 350 for 30 minutes covered with foil. I just think microwaving something like this dish would come out soggy. I recommend the oven.
Easy to make - You definitely want to BAKE this recipe at 350 for 30 minutes, and don't leave out the crunched up taco shells! They're cheap, and really made the dish have some 'pop' besides cheesy taco meat. Remember you should have 3 layers (I only had two, oops) and also you might want to layer multiple noodles on top of each other, I had a lot left over and it was too late to go back and add them because I had already added my sauce and cheese.)
This was a great recipe. I did 4 noodles in each layer. Used spegghetti sauce along with the taco seasoning. I did not measure the cheese, so I just did a pound of it grated. Instead of chips, I use a box of tacos crushed. I cooked it at 350 in the oven for 40 minutes.
I love this recipe! I have made it several times, and it always turns out great. I definitely recommend baking it in the oven as several people have mentioned. The main other changes I have made are using 2 pounds of ground beef because I wanted it meatier, and using flour tortillas instead of lasagna noodles. The tortillas make it lighter and give it more of a mexican feel than the lasagna noodles, and they don't get soggy like the tortilla chips would if you are planning to make several meals out of it. I do crush tortilla chips or Doritos over the top when I serve it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 709
** Calories from Fat: 409
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