Tex-Mex Lasagna

16 tortilla shells
1 lb. lean ground beef
1 pkg. Taco seasoning
1 can Garbanzo beans, with juice
1 carton (16 oz.) sour cream
2 Tbsp. flour
1/4 tsp. garlic powder
1 jar (15.5 oz.) salsa
1 cup Mexican blend shredded cheese

Crumble and brown ground beef.  Add Taco seasoning and Garbanzo beans with juice.  Heat until beans are hot.  Mash with a potato masher to partially crush beans.  In a bowl combine sour cream, flour and garlic powder.  In a 9 x 13 x 2 baking dish sprayed with non-stick spray place 8 shells evenly.  Top with 1/2 of the ground beef mixture.  Top with 1/2 of the sour cream mixture.  Top with 1/2 of the salsa.  Repeat with remaining shells, ground beef, sour cream and salsa.  Sprinkle with cheese.  Cover with plastic wrap and refrigerate at least 2-3 hours, over night is even better.  Bake at 350 for 35-40 minutes.

Comment:  The original recipe called for 1/2 lb. ground beef, onions, chili powder and cumin.  I increased the ground beef and used a package of taco seasoning instead of the spices and left out the onion.  It also called for an 8 oz. carton of sour cream which I increased to 16 oz.  I changed the enchilada sauce to salsa and added the cheese.  Came out simply delicious!  I really don't think I would have enjoyed it as much with less meat, sour cream and no cheese.  This worked perfectly.

Lasagna Pizza

8-10 lasagna noodles (or 8 non-cook)
1 lb. lean ground beef
1/2 tsp. Fennel seeds
1 pkg. (3.5 oz.) pepperoni
1 jar (24 oz.) spaghetti sauce
1/4 cup bell peppers, chopped
1/4 cup onion, chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
salt to taste


Preheat oven to 350 degrees.  Cook lasagna noodles according to package.  Cook ground beef, drain very well.  Add fennel seeds and salt to taste.  In a 9 x 13 x 2 baking dish sprayed with non-stick spray lay out 1/2 of the noodles.  Pour 1/2 of the spaghetti sauce over noodles.  Evenly add 1/2 of the ground beef, 1/2 the pepperoni, 1/2 the peppers and 1/2 the onion.  Sprinkle with 1 1/2 cup of the cheddar cheese.  Add a layer of the remaining noodles, spaghetti sauce, ground beef, pepperoni, peppers and onion.  Sprinkle with remaining 1/2 cup cheddar cheese and all of the mozzarella cheese.  Bake 35-40 minutes or until bubbly and cheese has melted.  Allow to rest 10 minutes before slicing.  Serves 6


Comments:  In one of my cookbooks I ran across a recipe for Pizza Casserole.  As I read the directions I had an idea to make a Lasagna Pizza.  My recipe is nothing like the original but it just goes to show you where ideas for great dishes do come from.  Also, this is a recipe that you can make your own.  You can use Italian sausage instead of the ground beef and fennel.  You can add any and all of your favorite pizza toppings such as mushrooms, bacon, ham, etc.  Plus, you can make this into a chicken and/or spinach Lasagna Pizza by using Alfredo sauce.  This is a good one to simply "Think With Your Taste Buds" while making.  (I don't normally use the non-cook lasagna but did when making this.  To me the non-cook is usually a little tougher than the type you boil but that was what I wanted for my 'pizza crust.')

Comment from Carol:  Wow!  No more troublesome pizza crust but all the goodies that come with pizza!  Love the fennel and flavors from the sauce.  The ground beef and pepperoni carry their own with the 2 layers of lasagna noodles.  This dish combines 2 of my favorites - pizza and lasagna - and takes the worry out of what to do about the crust!  It's one of those recipes that sets you to thinking about all of the variations you could make to the sauce and toppings.  Terrific!