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Broken Lasagna Taco Bake
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Description
This Broken Lasagna Taco Bake is the answer to your weeknight prayers. It’s quick and easy, plus it cures yours cravings for Mexican and Italian all at once.
Ingredients
- ½ boxes (about 10 Oz. Size) Lasagna Noodles, Broken Into Pieces
- 1 pound Ground Beef
- 1 Red Pepper, Diced
- 1 Small Onion, Diced
- 1 can (15 Oz. Size) Diced Tomatoes
- ½ cups Broth (Vegetable, Chicken Or Beef Works)
- 2 Tablespoons Taco Seasoning (or 1 Packet)
- 2 teaspoons Oregano
- 1 teaspoon Cayenne
- 1 Tablespoon Crushed Red Pepper Flakes
- ⅓ cups Chopped Kale
- 1 cup Cheddar Cheese, Shredded, Divided
- ½ cups Fontina Cheese, Shredded, Divided
- 1 cup Tortilla Chips, Crushed
Preparation
Bring a pot of water to a boil. Cook broken pasta noodles according to the package directions to al dente.
Preheat oven to 400°F.
In a large skillet, brown beef. Once browned, add peppers and onions. Stir and cook for 5 minutes.
Add diced tomatoes, broth and seasonings. Cook for a couple minutes. Taste and season as you see fit. Toss in kale, pasta, and half of both cheeses. Stir to combine.
Pour pasta mixture into a 9 x 13 pan. Sprinkle crushed tortilla chips and remaining cheese over the top. Bake for 15–20 minutes until golden brown.
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