Taco Lasagna

Taco Lasagna

Ingredients

12 oven ready lasagna noodles

1 pound lean ground beef

1 (1-oz.) package Old El Paso taco seasoning

1 egg

1 (15-oz.) carton ricotta cheese

4 cups (1 lb.) shredded cheddar cheese

1 (24-oz.) jar chunky salsa

Toppings: sour cream, green onions, diced tomatoes


Directions:

Preheat oven to 350 degrees.

In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

In a small bowl, add the egg and ricotta and stir until combined.

In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.

Bake uncovered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes.

Buffalo Chicken & Potato Casserole

Buffalo Chicken & Potato Casserole

Ingredients:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 medium potatoes, cut into 1/2-inch cubes

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

Topping:

2 cups shredded cheddar cheese

1 cup cooked and crumbled bacon

1 cup sliced green onions

Blue cheese/ranch dressing


Directions:

Preheat oven to 400 degrees

In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the potatoes and toss to coat.

Place the potatoes in a greased baking dish.

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.

Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.

Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.

Place the raw chicken on top of the potatoes and cook for 20 minutes or until the chicken is done.

In a large bowl, mix all the topping ingredients together.

Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.