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9:45AM

Taco Stuffed Lasagna Noodles 

Good Morning Friends. It’s Friday.

Thank Goodness.

This week was very strange. It seems to have passed by me quickly, yet in the same way it has stuck around far too long. That’s weird, isn’t it?

Oh well. I’ll take being weird over some other dysfunction.

I don’t know if any of you noticed, but Facebook is rolling out some significant changes to our personal pages; i.e. the Timeline.  Well, now Facebook is forcing the pages to do the same thing. So in an attempt to voluntarily switch my page over and get it all figured out, I updated to the Timeline on Wednesday. Boy what a craptastic idea that was. My page is unavailable pretty much all of the time now. I’m not very happy about that.

Facebook, do you hear me?! I am not happy about this.

Please, fix it?

I hope to get it fixed soon. Please bear with me while I try to figure it all out.

Okay, so let’s talk about food, eh? I am not shy about how much I adore Mexican food. Well, I decided to make a kind of Mexican/Italian dinner the other night. I pretty much attempted to stuff a lasagna noodle with my favorite Mexican flavors. The noodles turned out pretty well. So today I have Taco Stuffed Lasagna Noodles. Let’s get down to breakfast.

Nutritional Information
Servings: 6
Serving Size: 1 Stuffed Lasagna Cups
Calories: 229.5
Fat: 5.6 g
Carbohydrates: 28.4 g
Fiber: 1.2 g
Protein: 14.8 g
Points+: 6

Ingredients:

  • ½ cup Cilantro Lime Rice
  • ½ pound ground beef
  • ¾ cup water
  • taco seasoning {cumin, chili powder, garlic powder, cayenne pepper, salt & pepper}
  • 8 Gluten Free lasagna noodles, cooked per instructions less 2 minutes
  • 4 ounces shredded cheese, your choice

Directions: 

  • Preheat oven to 350 degrees F
  • Prep the Cilantro Lime Rice now and set aside while you prep everything else!
  • Grease a medium skillet over medium heat and add the ground beef.
  • Cook until no longer pink. Drain and return to the skillet
  • Return the skillet to the stove and add water and taco seasoning. Allow to simmer on low.
  • In the meantime, cook lasagna noodles according to package less 2 minutes. For example, if it takes 8 minutes to cook the noodles, boil them for 6 minutes. Drain and allow to cool
  • Grease large cupcake tins with cooking spray
  • Cut two of the lasagna noodles into thirds. You will have 6 small slices
  • Take one piece of pasta and form it to fit into each of the muffin tins
  • Now, add a couple of tablespoons of the cilantro lime rice to the bottom of the lasagna noodle. You want it to take up about half of the noodle.
  • Take one of the small slices of noodle and lay it on top of the rice, separating the bottom from the top of the rolled noodle
  • Now, add a couple of tablespoons of the taco meat mixture. Fill it to the top. Sprinkle it with cheese.
  • *Note: the mixture will level out and bake down in the oven. It will appear to have shrunk a bit when the cups come out of the oven. Don’t fret!
  • Repeat the process for the remaining 5 cups
  • Bake for about 30 minutes
  • Remove and allow them to cool. I serve mine with some lettuce. You could also add some sour cream, avocados, salsa, etc. It’s really up to you.

Enjoy!

Until Next Time,

Happy Creating 

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Reader Comments (1)

What a beautiful dish! I see your Facebook page just fine - Looks great! Love that you're main photo is of this recipe. Thank you so much for sharing. I've pinned it to remind me to try this soon.:)

March 2, 2012 | Unregistered CommenterLisa Stein

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