Mexican Lasagna

It's been way too long since I've written a new post.  This recipe exists because I wanted to eat tacos for dinner, but the shells that I had were stale.  So, I decided to serve tacos lasagna-style instead.

MEXICAN LASAGNA

Ingredients:

12 taco shells (I use low sodium corn shells)
1 pound ground meat
1 small to medium onion, diced
2 tablespoons of Auntie Jean's Low Sodium Taco Blend
2 cups low fat shredded cheese (I prefer cheddar)
1 cup salsa prepared with Auntie Jean's Low Sodium Salsa Blend

Preparation:
Line the bottom of 13 x 9 inch lasagna pan with 6 taco shells.  Cut one shell into 4 pieces and cut three shells in half with a pizza cutter.  Use the 4 pieces in each of the corners.

Brown ground meat with onion in skillet and drain.  Add taco seasoning and 1/4 cup water and simmer for 15 to 20 minutes.  Pour meat over layer of taco shells and top with 1 cup cheese.



Add another layers of taco shells.  Then layer salsa and cheese on top.



Bake at 375 degrees for about 20 minutes, until cheese has melted.  Wait 10 minutes to let set before cutting and serving.  You can serve with green onions, olives, and sour cream for topping.