Baked Taco Lasagna


1 ½ lbs. ground beef
29 oz. can diced 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
Taco chips
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.


Friday, July 26, 2013 - 8:59am

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