Pamperedcheftacolasagna Recipes

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PAMPERED CHEF TACO LASAGNA



Pampered Chef Taco Lasagna image

This is a wonderful dish to tote to a party of a potluck. I sometimes throw in a can of sliced black olives to the meat sauce.

Provided by yooper

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

2 lbs ground beef
2 packets taco seasoning
4 cloves pressed garlic
1/2 teaspoon cayenne pepper
1 1/2 cups water
1 tablespoon cornmeal
18 corn tortillas
1 (24 ounce) jar salsa
1 cup chopped green onion
1 pint sour cream
1 tablespoon chili powder
3 cups shredded monterey jack cheese
3 cups shredded cheddar cheese

Steps:

  • Preheat oven to 375.
  • Mix chili powder and sour cream.
  • Set aside.
  • Cook and drain the ground beef.
  • Add taco mix, garlic, cayenne, and water.
  • Simmer for 10 minutes.
  • Set aside.
  • Sprinkle cornmeal in bottom of 13x9-inch pan.
  • Place 6 tortillas in bottom of pan, overlapping and extending up edges slightly.
  • Layer one cup salsa, 1/2 of meat, 1/2 cup green onion, 1/2 sour cream and 1 cup of each cheese.
  • Repeat, starting agin with 6 tortillas.
  • Place 6 tortillas and remaining salsa on top.
  • Bake for 40 minutes.
  • Remove and sprinkle with remaining cheese.
  • Bake 10 minutes.
  • Let stand 10 minutes before serving.

THE PAMPERED CHEF PRONTO PASTA BAKE



The Pampered Chef Pronto Pasta Bake image

This is a quick and easy alternative to basic lasagna. I didn't use any of the Pampered Chef utensils, but it still tasted great. Recipe courtesy of Doris Christopher's Stoneware Sensations Baking with The Family Heritage Collection.

Provided by AmyZoe

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
48 ounces spaghetti sauce
1 teaspoon dried basil leaves
1/2 cup fresh parmesan cheese, grated
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375.
  • Cook pasta according to the package directions and drain.
  • Chop zucchini with Food Chopper.
  • Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
  • Add zucchini, spaghetti sauce, and basil.
  • Grate Parmesan cheese with Deluxe Cheese Grater.
  • In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
  • Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
  • Bake 45 minutes.
  • Uncover, continue baking 5 minutes.
  • Serve with roasted garlic bread, if desired.
  • Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
  • For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.

Nutrition Facts : Calories 359.4, Fat 11.3, SaturatedFat 5.6, Cholesterol 29.5, Sodium 655.7, Carbohydrate 47.3, Fiber 4.3, Sugar 10.9, Protein 16.5

TACO LASAGNA RECIPE BY TASTY



Taco Lasagna Recipe by Tasty image

Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend

Provided by Jordan Kenna

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 small green bell pepper, diced
1 small yellow onion, diced
1 lb ground turkey
⅔ cup water
1 package McCormick® Original Taco Seasoning
1 can black beans, drained, and rinsed
1 cup frozen corn kernels, thawed
1 can fire roasted diced tomatoes, undrained
6 flour tortillas, 8 in (20 cm)
1 can refried beans
3 cups mexican cheese blend, shredded

Steps:

  • Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
  • Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
  • Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
  • Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
  • Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
  • Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams

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