Last night for soup night I’d made a broccoli and cheese soup.  I had intended on sharing it this morning, because who wouldn’t love a good broccoli cheese soup?  Well, I would still love a good broccoli cheese soup, just not this one.  It was really missing something- oh, wait, maybe some flavor?  So I’d decided against sharing the soup which, oddly enough, Abigail liked, although I could only eat a few bites, and Zander looked at me like I was possessed…

So that left me with a hole today in my posting.  I hate when that happens.  So then I thought about telling you about my morning and the van door that wouldn’t shut, followed by the two van doors that wouldn’t shut.  After a bit of finagling and a phone conference with my hubby, we fixed the problem, and I’m feeling a bit victorious.   That’s hardly exciting food blogging though.  So I sit here and type with my grease-monkey fingers, thinking about what I could share with you today, and I remember the Taco Lasagna that I’d made Saturday, and I have another dilemma.

This taco lasagna was tasty, quite tasty actually, and reminded me a lot of enchiladas.  But it was a tad on the dry side, and I thought it really needed a sauce of some kind to pull the whole thing together.  An easy fix for it would be a red or green enchilada sauce simmered on the stove and then ladled over each piece at the table.  I’d decided to share the lasagna here, and let you be the judge, but as I typed it in at the Recipe Trove, I realized that I really did adapt this a bit… I kind of just eyeballed the whole thing as far as measurements go, and I definitely used a lot less cheese than called for.  I also eliminated the green onions, and instead sauteed up some leeks from the garden.  When it came time for the sour cream layer, I found I didn’t have enough, but I did have some Chobani, Greek yogurt, so I used that and saved the sour cream for topping with later on.  I also halved the recipe in the first place, and that might not have helped either. And, well, I think you get the idea. The lasagna I made is not the lasagna recipe I have.

But no matter.  I think the idea was sound, and like I said, the flavors were very good.  I suspect that had I followed the recipe, I would have been blown away, but I still like the idea of bathing each piece in a bright, vibrant enchilada sauce.  So here’s the recipe, make it if you’d like, adjust it if you like.  Or just ignore my train wreck of a post today and move on to something a little more…coherent… this morning.

Taco Lasagna

2 pounds ground beef

2 packages taco seasoning mix

4 garlic cloves, pressed or minced

1 1/2 cups water

1 Tablespoon cornmeal

2 packaged corn tortillas

24 ounce jar of salsa

1 cup green onions, sliced

16 ounce carton sour cream

1 tablespoon chili powder

3 cups shredded Monterrey jack cheese

3 cups shredded cheddar cheese

In a large skillet, cook the beef until browned.  Drain any grease well.  Add the taco seasoning, garlic and water; simmer uncovered for 10 minutes and set aside.

Stir the chili powder into the sour cream; set aside.

Sprinkle the cornmeal into the bottom of a 9 x 13 pan.  Place 6 tortillas in the bottom of the pan, being sure to overlap the tortillas AND extend up the sides of the pan slightly.  If your tortillas are small, it may take more of them to make a nice layer.

Combine the two cheeses and set aside.

Spread 1 cup of salsa on the tortillas.  Next, spread half of the meat mixture, followed by half of the green onions.  Spread 1 cup of sour cream on top of that, followed by 2 cups of the mixed cheese.

Repeat the layers, beginning with the tortillas.

Place another layer of tortillas on the top, followed by the remainder of the salsa.

Bake at 375ºF for 40 minutes.  Sprinkle the remaining 2 cups of shredded cheese on top, and bake an additional 10 minutes, or until the cheese is nice and melted.

Let stand for 10 minutes before serving.