(Make Ahead!) Taco Lasagna

 

I made this ahead of time and refrigerated until thirty minutes before baking.

Ingredients:

• 12 lasagna noodles (I just bought a 1 lb. box and cooked entire thing in case some noodles were torn or unusable.)
• 1 tablespoon olive oil
• 1 large red pepper, finely chopped (I food processed mine with the onion.)
• 1 yellow onion, finely chopped (See above notes re: red pepper.)
• 2 teaspoons minced garlic (I used 2 frozen Dorot cubes.)
• 2 tablespoons tomato paste
• 1 packet (1 ounce) taco seasoning mix (I used an entire Siete 1.3 oz. packet.)
• 1 large beef bouillon cube (or two small)
• 1 pound lean (93/7) ground beef
• Salt and pepper
• 1 can (15 ounces) fire-roasted crushed tomatoes (not drained!) (I food processed mine to make it less chunky; the tomatoes are big!)
• 1 can (11 ounces) mild enchilada sauce (I used 9ish ounces of Siete's 15 oz. jarred enchilada mix.)
• 2 cups extra-sharp Cheddar cheese, freshly grated
• 2 cups Monterrey Jack cheese, freshly grated (I used 4 cups of Colby Jack instead of the two cheeses.)
• For serving (optional): cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired

Directions:

• LASAGNA NOODLES: Cook lasagna noodles according to the package directions in salted, boiling water. I always cook a few more in case some break. Drain, rinse in cold water, and set out on parchment paper until ready to use.
  

  

  
  
• VEGGIES: Add the olive oil to a large skillet over medium-high heat. Once oil is hot, add in the finely chopped red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until the onion is translucent. Add in 2 teaspoons minced (or frozen) garlic and stir until fragrant, about 30 seconds. Add in the packet of taco seasoning, beef bouillon cube(s) (crumbled), and tomato paste. Cook and stir for 30 seconds to 1 minute.
• BEEF: Push veggies to the side and increase the heat to high. Add beef to the middle of the pan and let stand without touching for 30 seconds. Using a wooden spoon, cook the beef, crumbling as you go, incorporating the veggies into the beef.  Season the beef to taste with salt and pepper. (I did not add any more salt because I used more taco seasoning than original recipe.)
• TOMATOES: Add in the fire-roasted tomatoes and enchilada sauce. Cook for 3-4 minutes, scraping any browned bits off the bottom of the pan. Remove from heat and set aside. 
  

  

  
  
• ASSEMBLY: Grease a 9x13-inch pan. Spread a thin layer of sauce on the bottom of the pan (about 1/2 cup), and top with 3 cooked lasagna noodles. Top with 1/4 of the remaining meat sauce (about 3/4 cup), 1/2 cup sharp Cheddar cheese, and 1/2 cup Monterrey Jack cheese (or one cup of Colby). Repeat the layers 3 more times (for 4 layers total).  End with remaining sauce and cheese on top.
• BAKE: Preheat oven to 375 degrees.  Spray a piece of foil with non-stick spray and place (sprayed side down) on the lasagna. Bake for 40 minutes. Uncover the lasagna and bake 8-10 more minutes, or until cheese is fully melted on top. Let stand for 5-10 minutes before cutting.
• SERVE: Serve lasagna with favorite toppings like fresh cilantro, fresh lime, ripe sliced avocado or guacamole, cherry tomatoes or salsa, sour cream, etc.
  *www.chelseasmessyapron.com

Salsa Verde Shredded Beef (Fastest Meal Prep Ever!)

Ingredients:

• 3 lb. chuck roast (My roast was a little under 4 pounds.  This extra poundage gave me wiggle room to discard any fatty pieces prior to searing, and also allowed room for loss of meat (fatty pieces) after cooking.)  When preparing wet ingredients (below), I did heaping measurements of all, including 1.5 limes (not required).
• salt and pepper
• garlic powder

Wet Ingredients:

• 3/4 cup beef broth
• 3/4 cup salsa verde (The jarred Herdez brand)
• 3 cloves minced garlic (I used frozen Dorot cubes.)
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 juice of a whole lime
• 1 tablespoon apple cider vinegar

Directions:

• Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.  Don't be shy.
• In a bowl, combine the wet ingredients and set aside.
  

Slow Cooker Directions:

• In an oiled (I liberally sprayed pan with avocado oil), hot (high heat), cast iron skillet, sear the roast (about 2 minutes per side) until browned.
• Transfer to the slow cooker.  Pour the wet ingredients on top of the meat.
• Cook on low (lid on) for about 6 hours.
• Remove the meat from the slow cooker, discard fatty pieces, and shred (continuing to remove inedible, fatty pieces). Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.  (I used about 3/4 cup of liquid.)
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
  *www.amberskitchencooks.com