This layered casserole combines the decadence of lasagna with the spice of tacos. It is easy to prepare and makes great leftovers. Package and freeze for a quick lunch or dinner.

7 eight-inch tortillas (Use high quality tortillas from a bakery or farmer’s market. Or make your own using Homesick Texan’s recipe.) Cut 1 tortilla into 6 wedges

1/2 pound ground beef

1 tablespoon all natural taco seasoning (Make your own here.)

1 can (14 ounce) black, kidney or white beans, rinsed and drained

1 1/2  cups spaghetti sauce (Use all natural “original” or “traditional” with garlic, onion, oregano, basil flavors.)

1 1/2 cups chunky salsa (Use just the chunky vegetables, not the watery juice. Drain with a slotted spoon or in a colander.)

8 ounces of your favorite shredded cheese (Cheddar, co-jack and taco blends are good choices.)

Preheat your oven to 350*.

Over medium high heat, brown the ground beef in a skillet and season with taco seasoning.

In a large mixing bowl, combine the spaghetti sauce and salsa.

Spread 2 tablespoons salsa mixture in the bottom of an 8″x11″ glass casserole dish. Place 2 tortillas in the bottom and fill the side gaps with 2 tortilla wedges. Top with 1/3 of the salsa mixture, half of the ground beef, half of the beans, 1/3 of the cheese. Repeat layers.

Top with the last 2 tortillas, filling gaps with wedges. Top with last 1/3 of salsa and 1/3 of cheese. Bake for 20 – 25 minutes or until bubbly.

Servings: 6 – 8 depending on how you cut it.

Tips: Omit the beef to make this recipe vegetarian.

Top with lettuce, tomato, salsa, sour cream, guacamole, sliced black olives, etc.