Taco Lasagna!

(1) 24 pc package of soft corn tortillas

2# ground meat, cooked and drained

1 pkg taco seasonings

2 cans refried beans

(2) pkg Spanish Rice, prepared according to package

big package shredded cheese (always go for the big package:)

 (2) large jars taco sauce




Smear bottom of large baking pan or lasagna pan with a little taco sauce.

Layer 8 tortillas to cover pan.

Combine cooked meat with taco spices according to spice package directions in same skillet used to cook meat. 

Stir in refried beans and spread in even layer over tortillas.

optional: diced onion, sliced olives




Cover with another layer of 8 tortillas



Spread even layer of cooked rice and sprinkle with most of the cheese.



Place final layer of 8 tortillas.


Cover with taco sauce.


Bake covered with foil at 375 for 1 hour.

Uncover, bake another 15 minutes.  Can add another sprinkle of cheese if desired.


Serve with sour cream, salsa, guacamole, tortilla chips.



This can be made Gluten Free if you check the ingredients in the rice, refried beans, and taco seasonings.

mozzarella rice balls

In honor of the upcoming holiday feasting, I wanted to share a family favorite recipe.  No, we don't eat this for Thanksgiving, but it has been contributing to our collective weight gain for many years.



1. Cook 2 c white rice. Cool slightly.

2. Fold in 4 beaten egg yolks and 1/2 c. grated parmesan cheese.  Mix thoroughly.

3. cut one 8oz package of mozzarella cheese into about two dozen cubes.

4. shape about 1/4 cup rice into a ball around each cheese cube.  Squeeze balls to make sure rice completely covers cheese.

5.  beat egg whites in shallow dish.  gently roll each ball in egg white and then in italian breadcrumbs.

6. place on baking sheet so they are not touching.

7. Refrigerate one hour.  Firmness matters!

8.  bake at 350 for 30 minutes.  Watch for blowouts! If cheese leaks out, they are done.

9. White Sauce:  Melt 1/4 c. butter or margarine over low heat in medium saucepan.

10. Stir in 1/4 c. flour, 1 tsp salt, 1/8 tsp pepper.

11. Cook on medium high, stirring constantly, until it bubbles.  Lumps will disappear when at the right temperature.

12. Remove from heat. Stir in 1/2 c. parmesan cheese. 

13. serve while hot.

14. don't blame me for the number you will see on your scale