Every Tuesday my husband and I are lucky enough to enjoy a date night on the town. And every Tuesday we spend the first 30 minutes trying to decide where we are going to go for dinner. You know the typical “I don’t know, what do you want?” “Whatever you want is fine.” “But what do you want?”
Except instead of actually talking about where we were going to go, we literally drove to SIX different places. We were headed to one Vietnemese restaurant for Pho, then turned the opposite direction due to holiday traffic. Then after turning towards an alternate Vietnamese restaurant, we had to detour yet again due to a broken stop light and a line of cars 3 miles long.
Then we thought we would hit up a small Mexican restaurant next to our local winery. That was a bust, as the parking lot was packed for Taco Tuesday. So we headed to yet another small Mexican restaurant. After going inside with the baby, we decided it looked way sketchy-their freezer bin was in the hallway by the restrooms! We walked down the small strip mall to what we thought was a sushi restaurant-with the names of the sushi rolls in Spanish???
Okay that was that. We decided to take a detour to the original Vietnamese restaurant for the Pho. Then passed by the local Teppan Grill Wabi Sabi. As we almost pulled into there, we decided on Zendejas. The original Mexican restaurant I had in my head the entire time but didn’t want to be the decision maker.
Dinner was good! I devoured a huge chicken tostada salad-yum! And my hubby ordered the tastiest carnitas.
My point here is this: We can never decide what to eat.
Like this dinner for example. I wanted to make a taco salad, or enchiladas, or pasta, or cheesy lasagna. I couldn’t decide. So enter Mexican Lasagna Casserole-what you get when you introduce tacos to lasagna. You get the picture.
1/2 pound broken lasagna noodles, cooked and drained
1/2 pound mostaccioli, cooked and drained
1 1/2 lbs ground beef
1 packet taco seasoning
3/4 cup water
1/2 cup onion, diced
2 cloves garlic, pressed
1 can diced green chiles
2 tomatoes, diced
1 1/2 cups frozen corn
1 15 oz can chili beans with liquid
2 oz sliced black olives (optional)
3 oz cream cheese
Salt and pepper to taste
2 cups shredded cheddar cheese
1 avocado, sliced
2 Tb chopped fresh cilantro
I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.
First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.
Stir in the taco seasoning, water, beans and green chiles.
Then stir in the corn and cream cheese.
Stir in the tomatoes and olives.
Let the meat mixture simmer and thicken about 10 minutes then stir in the cooked pasta.
Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese.
Garnish with cilantro.
Top with ripe avocado slices for a heart healthy addition and rich, creamy flavor.
This dish is simple and delicious!
What’s the longest game of “What do you want to eat?” that you’ve ever played?
Mexican Lasagna Casserole
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of servings: 10
Per Serving 769 calories
Fat 37 g
Carbs 68 g
Protein 42 g
Weight Watchers PointsPlus®: 20
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 1/2 pound broken lasagna noodles, cooked and drained
- 1/2 pound mostaccioli, cooked and drained
- 1 1/2 lbs ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 1/2 cup onion, diced
- 2 cloves garlic, pressed
- 1 can diced green chiles
- 2 tomatoes, diced
- 1 1/2 cups frozen corn
- 1 15 oz can chili beans with liquid
- 2 oz sliced black olives (optional)
- 3 oz cream cheese
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 avocado, sliced
- 2 Tb chopped fresh cilantro
- First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.
- Stir in the taco seasoning, water, beans and green chiles. Then stir in the corn and cream cheese. Stir in the tomatoes and olives. Let the meat mixture simmer and thicken about 10 minutes, then stir in the cooked pasta.
- Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese. Garnish with cilantro. Top with ripe avocado slices, if desired.