Nachos/ Taco Lasagna

This dinner is amazing. Seriously, I kind of amazed myself this time. It also contains goat cheese, which my system tolerates as long as I don't over-do it, but I know it's not for everyone. My suggestion, if you don't already have a favorite cheese-sub and you know you can't handle goat products, would be to try Daiya. It is both soy and dairy-free, and melts really well. The cheddar tastes a bit like American Cheese, or Velveeta. To be honest, I have not tried my lasagna version yet, it's still just a theory- but I'm thinking it will be great when I do, and much lower fat. 

Nachos/ Taco Lasagna

Ingredients:

1 1/2 pounds lean ground beef or turkey

1 (14.5 ounce) can diced tomatoes with green chili peppers, drained OR

1 12 ounce jar of fire roasted red peppers

1/2 cup water

1 cup sour cream (I use soy/dairy-free Wayfare brand)

1 (1.25 ounce) package taco seasoning mix or my recipe

1 can black beans, drained

2 avocados, diced

8 ounces shredded Monterey Jack or cheddar cheese (I use goat cheddar)

1 (18 ounce) package corn tortilla chips or 6in corn tortillas

For Nachos:

In a medium skillet over medium heat, brown the ground meat and drain fat. Add the red peppers, water, sour cream, black beans and taco seasoning mix. Let simmer for 5 to 10 minutes.

In the bottom of a 9x13 inch baking dish, place a layer of corn tortillas. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. You can broil this if you wish, but I prefer it as is.

Garnish with avocados and serve!

For Taco Lasagna:

Preheat oven to 350 degrees F (175 degrees C).

In a medium skillet over medium heat, brown the ground meat and drain fat. Add the red peppers, water, sour cream, black beans and taco seasoning mix. Let simmer for 5 to 10 minutes.

In the bottom of a 9x13 inch baking dish, place a layer of corn tortillas. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.

Cover and bake in the preheated oven for 30 minutes, or until the cheese is bubbly.
Garnish with avocado