I am going to make this short...because I am desperately trying to be more intentional with my time. Spending less of it on my phone or computer.
Let me tell you...it is FREEING!!
I actually thoroughly enjoyed our day trip to Tahquamenon Falls, without worrying about Instagram or Facebook posts. Just me and my family. The only pictures I took were with my Nikon.
Enjoy!!
(Side note: I know these pictures are really dark...I am working on finding editing software that I like.)
And...I wouldn't be me if I did not include some food shots...
Sunday dessert...
cherry pie.
I also revived my Taco Lasagna recipe from almost TEN years ago!
I swapped in organic ingredients this time. I am pretty sure none of these organic options were even available when I first published it.
SO delicious.
I have included a new recipe card printable at the bottom of this post. It will become a new favorite I am sure.
A few of my lunches lately.
I made some pickled onions...and have been eating them on EVERYTHING!
Our local organic farm has microgreens in stock once again...
I feel like spring will be here soon!
I will be back later this week with that Cabbage Roll recipe I have been promising for months.
Jessie
Taco Lasagna
Yield: 12
Ingredients
- 2 lbs. grass fed ground beef
- 1 medium yellow onion, chopped
- 1 can diced green chilies
- 1 -28oz can tomato sauce
- 1 heaping tablespoon chili powder
- 1 ½ teaspoons garlic powder
- 2 teaspoons cumin
- ½ teaspoon oregano
- 1 teaspoon sea salt
- A pinch of cayenne pepper
- 10-12 taco size tortillas
- 1 can refried beans
- 8 oz. Monterrey jack cheese, shredded
- 8 oz. sharp cheddar, shredded
- 1 bunch green onions (optional)
- Sour cream (optional)
- Black olives (optional)
Instructions
- Brown the ground beef in a large skillet over medium heat.
- Add the chopped onion to the ground beef and cook for another 2 or 3 minutes, or until onion is tender, stirring occasionally.
- Stir in chili powder, garlic powder, cumin, oregano, salt and cayenne. Cook for 1 minute.
- Add the diced green chilies and the can of tomato sauce. Bring to a simmer. Turn heat to low and let simmer for 20 minutes.
- Spread 1 cup of the meat mixture into the bottom of a 13x9 casserole dish.
- Top with 5 of the tortillas. You may have to cut the tortillas in half to make an even layer.
- Spread ½ of the can of refried beans on the tortillas.
- Top with half of the remaining meat mixture.
- Layer ½ the shredded Monterrey jack, and ½ the shredded sharp cheddar on top of the meat mixture.
- Top with the remaining 5 tortillas, cutting them as needed to make an even layer.
- Spread with the remaining beans, and layer with remaining meat mixture.
- Top with the rest of the shredded cheeses.
- Cover with foil, being careful that cheese does not touch the foil, and bake at 375° for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until cheese is browned and bubbly.
