This came out great! I love anything pasta/Italian and my wife loves all things Mexican. What a cool combo. I did make a few tweaks. I boiled my noodles (al dente). I browned the beef (we're vegetarian so I actually used faux beef - worked awesome), added taco seasoning (followed taco season directions), and then added/mixed refried beans to meat in skillet. Then in a bowl I mixed 2 16oz jars of salsa, 1 can of red chilli enchilada sauce, and about 1/4 of jar of taco sauce - used this as my "sauce." Then I simply layered noodles, meat/beans, sauce, and mexi shredded cheese (used 4 cup bag) like I would if it was a regular lasagna. Baked @ 350 for 45min. covered with tin foil. Uncovered and baked another 10min. I then used the sour cream and green onion mixture as a chilled topping per serving. FANTASTIC!
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This came out great! I love anything pasta/Italian and my wife loves all things Mexican. What...