We love Mexican food. We also love Italian food. Sounds like a good marriage. Instead of lasagna noodles, substitute corn tortillas or my family’s favorite…taco shells.
- 1 pound ground beef
- 1 pound chorizo sausage-Optional (careful-can be sorta hot)
- 1 pound pepperjack cheese shredded
- 1 pound cheddar cheese shredded
- 1 box taco shells (snapped in half)
- 1 large can enchilada sauce
- 1 can black beans (drained & rinsed)
- 1 can of corn (drained)
- 1 Can diced tomatoes (drained)
- Taco seasoning
Brown sausage and ground beef in a heavy skillet (Drain). You can add your taco seasoning now.
Add can of diced tomatoes, stir to combine.
Meanwhile, in a baking dish, pour half of the enchilada sauce in the bottom. Tilt dish to completely coat the bottom. Then, layer your taco shell half moons in the sauce until bottom is covered. Spoon in half of the meat mixture. Tope with black beans & corn. Top with half the cheese.
Repeat layers, and pour in remaining enchilada sauce.
Hold off on adding the cheese to the top until the last 10 minutes of baking. 350 oven for 30 minutes covered with foil will do the job. Uncover, add the cheese to the top and you are almost there. Let it rest a few minutes. Garnish with cilantro and sour cream. We like to add pickled jalapeño slices too. I am always hoping for left-overs, but it never happens.
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