{Taco Lasagna}

I love tacos and I love lasagna, so this recipe just pulled me right it in!
It was so good and couldn't be easier to make.
I was expecting a list of ingredients that I don't always have on hand, but I was pleasantly surprised!
The second time I made it, I had lots of "taco toppings" on the side, for anyone who wanted them. Shredded lettuce, mushrooms, black olives, black beans, onions, chopped bell peppers...it was great!
I hope you try it out!!

12 gluten-free lasagna noodles

1 lb. ground beef

1/4 cup taco seasoning

3/4 cup water

1 (24 oz.) jar Salsa

1 (15 oz) container ricotta cheese

2 eggs

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

In a skillet, brown beef until no longer pink; drain. Add taco seasoning and water. Stir until well combined. Add salsa and mix well. Set aside.

In a medium bowl, whisk together ricotta cheese and eggs until well combined.

Spread about 3 tablespoons of the salsa/meat mixture in the bottom of a greased 9x13-inch baking dish. Assemble lasagna by layering 4 lasagna sheets in the prepared pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Next, 1/3 of the meat mixture and 1/3 of each of the cheeses. Repeat layers 2 more times.

-Noodles

-Ricotta

-Meat mixture

-Cheeses

Cover with foil and bake at 350 degrees for 30 - 40 minutes or until heated through and bubbly, and noodles are tender.

Enjoy!

Note:

-HERE are the lasagna sheets that I like to use.

-You can make this ahead of time of freeze. Allow to thaw before baking according to instructions. 

-It can also be assembled ahead of time and refrigerated overnight, and baked the next day. 

-Don't forget to check the label on your taco seasoning, to make make sure it's gluten-free.

The BEST Chocolate Pudding/Pie Filling:

I don't know if I ever said this before on here, but I have a huge weakness for pudding. 

Pretty much any kind....I don't know why, I just love it! The thicker, definitely the better.

Because of that, I also love eating AND making meringue pies. 

My grandma made them all the time when I was growing up, and I just thought they were the best thing ever!

Unfortunately, this pie can't really compare to hers. However, for me, it has been the next best thing!

It was so good! In a pie or simply by the spoonful, I could eat this pudding all day long!

2 cups milk

3 tablespoons cornstarch

dash of salt

1 cup sugar

1/4 cup baking cocoa

3 egg yolks

2 tablespoons butter

1 tsp. vanilla

In a medium saucepan, whisk together milk, cornstarch, salt, sugar, cocoa and eggs. Bring to a boil over medium-high heat; stirring constantly. Once the pudding is very thick, remove from the heat and stir in the butter and vanilla.

To use as a Pie Filling:

Follow the instructions on THIS recipe.

Or, you can just pour into a serving bowl and serve!
Warm or chilled, plain, or topped with a dollop of whipped cream...it's good any way it's served!

Easy Red Enchiladas:

Okay! Here's the enchilada recipe to go with that fantastic Homemade Red Enchilada Sauce recipe from last week!!

I think I have stated my love of Mexican food here before.

It seems to be a curse, really, because the rest of my family is quite un-enthusiastic about it!

Regardless, it's something that seems to grow bigger and bigger every day.

The more I think about it, the more I want it. And the more I have it, the more I like it!

Enter, these enchiladas. And the ironic thing about this recipe, is that 4 out of the 7 people in my household liked them!! I was so shocked and really excited, but I for one LOVED them!

I've never had red enchiladas at a restaurant before, so I really don't know what they are supposed to taste like, and if these are comparable to what's out there. 

However, they are really easy to make, taste fairly scrumptious, and I hope you try them out!!!!

(This picture is after they are all assembled, but before they are baked)

12-14 corn tortillas (check the label)

1 batch Red Enchilada Sauce

1 (6 oz.) can tomato paste

1 small diced onion

1/2 lb. ground beef

2 tblsp. green chilies, optional

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

In a small saucepan, whisk together the enchilada sauce, tomato paste and onion over medium heat. Cook and stir until well blended and heated through; set aside.

Brown ground beef until no longer pink; drain and set aside.

Pour half of the red sauce in a greased, 9x13-inch baking dish.

Assemble the enchiladas by placing approximately 1 teaspoon each of the beef, and both cheeses in the center of a tortilla. Roll up gently yet tightly and place seam side down over the sauce in the pan.

Repeat until pan is full. Pour remaining red sauce over tortillas. 

Use a spoon to spread it all over each enchilada.  

Sprinkle with remaining cheese.

Bake at 375 degrees for 20-30 minutes, or until hot and bubbly and cheese is melted.

Serve!

Note:

-You can also assemble these ahead of time, and refrigerate them overnight. 

Bake according directions.

-If the tortillas are room temperature, they will roll better and not crack open as easily.

-You can use a 16 oz. can of store-bought red enchilada sauce, if you want. However, they are generally not gluten-free.

Easy Homemade Red Enchilada Sauce:

I love enchiladas, but it's actually hard finding an enchilada sauce that doesn't contain gluten. This recipe is so fast and easy to make, that I'm not going to read through the stacks and stacks of cans at the store ever again! It's hard to tell by the picture, but the results are a fairly thick, dark red sauce. Not really spice at all, but packed with flavor!!! 

I hope you'll try it out in your favorite enchilada recipe, or wait until next week, when I'll be sharing an awesome enchilada recipe with you! Stayed tuned!! 

2 tblsp. canola or vegetable oil

1 tblsp. cornstarch

3 tblsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cumin

1/4 tsp. oregano

2 cups chicken broth

In a medium saucepan, heat oil over medium-high heat.

Add cornstarch and whisk until smooth. Stir in the remaining seasonings and mix well (if it's starting to stick or something, you may want to remove the pan from the heat while you are adding everything in). Gradually stir in chicken broth while whisking, to prevent lumps. Cook and stir until completely smooth. Reduce heat to low, and simmer for 10-15 minutes, or until thickened, stirring occasionally.

Use immediately or refrigerate, in an air-tight container for approximately 2 weeks.