|Recipe from: livingthegourmet
Image Credit: Catherine
Baked Taco Lasagna
“There is much comfort in the familiar; I myself am a creature of habit. Sometimes our lives bring us to a corner that is unknown and unfamiliar, our foot trembles as we dare to step off the pavement and on to a new road. Life will do this to us; it is like the rug has been torn out from under us. Yet, we take a deep breath and know that the Lord is in control and suddenly our sea is calmed; our destination is still unknown but we know that He is leading us to calmer seas with each day.” Catherine
1 ½ lbs. ground beef
29 oz. can dice tomatoes
29 oz. can black beans
½ large onion – sliced
1 bell pepper – sliced
4 cloves garlic – chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
16 oz. cottage cheese
8 oz. cheddar cheese – shredded
¼ tsp. turmeric
1 tsp. ground cumin
1 tsp. ground curry
1 tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
½ tsp. red pepper flakes
½ tsp. dried oregano
Heat a medium sized frying pan; add the ground beef and sauté until the meat is cooked
through; then set aside until you are ready to use.
Heat a large sauce pan (preferably cast iron) with the olive oil.
Add the onion, bell pepper and garlic and sauté until the onion is transparent.
Add the diced tomatoes, drained beans, vinegar and the ground beef.
Combine the spices in a small bowl and add to the beans.
Simmer on low for approximate 25 – 30 minutes.
Preheat Oven 325 degrees.
Place the cottage cheese in a food processor and process until smooth.
In a 9 x 9 pan place a layer of taco chips; top with a layer of cottage cheese, a layer of beans
and finally the shredded cheese.
Continue this process until the pan is filled, ending with the shredded cheese.
Bake for 25 – 30 minutes.
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