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Broken Lasagna Taco Bake

by on March 3, 2016 in Casseroles, Main Courses March 3, 2016 CasserolesMain Courses
See post on Allie Strong’s site!
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Prep:

Cook:

Level: Easy

System:

5

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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