Exploring the Upper Peninsula...and a Few Yummies

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

Author: Jessie Saxton

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

1. Brown the ground beef in a large skillet over medium heat. 
2. Add the chopped onion to the ground beef and cook for another 2 or 3 minutes, or until onion is tender, stirring occasionally. 
3. Stir in chili powder, garlic powder, cumin, oregano, salt and cayenne. Cook for 1 minute. 
4. 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.
5. Spread 1 cup of the meat mixture into the bottom of a 13x9 casserole dish. 
6. Top with 5 of the tortillas. You may have to cut the tortillas in half to make an even layer. 
7. Spread ½ of the can of refried beans on the tortillas. 
8. Top with half of the remaining meat mixture. 
9. Layer ½ the shredded Monterrey jack, and ½ the shredded sharp cheddar on top of the meat mixture. 
10. Top with the remaining 5 tortillas, cutting them as needed to make an even layer. 
11. Spread with the remaining beans, and layer with remaining meat mixture. 
12. Top with the rest of the shredded cheeses.
13. Cover with foil, being careful that cheese does not touch the foil, and bake at 375° for 30 minutes. 
14. Remove foil and bake for an additional 10-15 minutes, or until cheese is browned and bubbly.

Created using The Recipes Generator