Broken Lasagna Taco Bake
How many meals in your house begin with this conversation:
“What do you want to make for dinner tonight?”
“I don’t know! What do you feel like?”
“I’m not sure. What do you want?”
“I really don’t care, whatever you want.”
…and on, and on. Obnoxiously. Until one person caves & says something more actionable than “whatever you want”. And more often than not, that something is tacos.
Why we can’t just start with, “Let’s save ourselves the what’s-for-dinner-tonight back and forth and just make tacos already!”, I’ll never know. Something tells me we’ll be having this same conversation for years to come. We never learn.
Though tacos were the obvious choice, we didn’t have tortillas in the fridge (gasp!) which put a damper on things (I refuse to go to the grocery store for 1 little thing…I’m stubborn) until I remembered a “Mexican Casserole” that my mom used to make. In a play off of that, based on the ingredients we had to use up in the fridge, the Broken Lasagna Taco Bake was born.
- 1 lb ground beef
- 1/2 box lasagna noodles broken into bite size pieces
- 1 15- oz can diced tomatoes
- 1/2 cup broth I used vegetable since it was leftover in the fridge but chicken or beef work great!
- 1 red pepper
- 1 small onion
- 2 tbsp or 1 packet taco seasoning
- 2 tsp oregano
- 1 tsp cayenne
- 1 tbsp crushed red pepper to taste
- 1 handful chopped kale
- 1 cup cheddar cheese shredded
- 1/2 cup fontina shredded
- 1 cup tortilla chips crushed
Bring a pot of water to a boil. Cook your broken pasta noodles according to the package directions to al dente.
Preheat oven to 400°F
In a large skillet, brown the beef. Once browned, add in the peppers and onions. Stir and cook for 5 minutes.
Add in the diced tomatoes, broth and seasonings. Cook for a couple minutes. Taste and season as you see fit.
Toss in the kale, pasta, and 1/2 of both cheeses and stir to combine.
Pour the pasta mixture into a 9 x 13 pan. Sprinkle the crushed tortilla chips and cheese over the top. Bake for 15-20 minutes until golden brown.