Ketelsens in the Kitchen: Taco Lasagna

We found this recipe on Low Sodium Cooking. It has become a favorite and a go to in low sodium cooking for us. They call is Taco Casserole, but we found that Taco Lasagna is a better description. We have changed the recipe to suit our tastes. You may find the original recipe here.

1 pound of Ground Beef

1 Onion, Chopped

1 clove of Garlic, Minced or grated

1 tablespoon of Chili Powder

1/2 teaspoon of Oregano

1/2 teaspoon of Cumin

1 can of No Salt Added Diced Tomatoes

8 oz can of No Salt Added Tomato Sauce (or No Salt Added Tomato Paste if in a pinch)

1 can No Salt Added Black Beans

12 Corn Tortillas

3/4 cup of Sharp Cheddar Cheese, Shredded (or as much cheese as you would like)

In a skillet over medium heat, sauté the ground beef, onion, and garlic until the beef is done.

Drain off excess fat. Add tomato sauce, tomatoes and spices.

Simmer mixture for 2 minutes.

Place a layer of 4 tortillas in the bottom of a 9x13 baking pan that has been sprayed with non-stick vegetable spray.

Place a layer of the beef mixture over top.

Then 4 more tortillas.

Then the beans.

The final 4 tortillas and the rest of the beef mixture.

Bake at 350 for 30 minutes.

Sprinkle with cheese and return to oven until cheese has melted.

We like to add cheese to all the layers. We just REALLY like cheese.

The ingredients. The "Accent" in the red and white shaker is MSG. Yes, it is basically sodium, but it give it an extra something with less sodium than salt.

The beef, onions, and garlic in the skillet.

The meat with all the seasonings. Instead of a full tablespoon of Chili Powder we used half Chili Powder and half Chipotle Powder. When I was in town I went to Goeke Produce and stocked up on fresh spices.