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A big layered Mexican-inspired casserole of tortillas, refried beans, Mexican nopalito cactus, and ground beef is stacked like a lasagna and baked. It makes a big batch that's great for a crowd.
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Saute ground beef, onion and chili powder and stir in a cheese sauce to fill crisp taco shells.
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These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
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Wonton wrappers replace pasta in this lasagna recipe that delivers individual servings by baking lasagna in muffin tins.
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Get (Almost) My Grandma's Rouladen Recipe from Food Network
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Get Sweet n "Saur" Cabbage Soup Recipe from Food Network
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Get Surf 'n Turf Paella Recipe from Food Network
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Get Spicy Surf-N-Turf Trio Recipe from Food Network
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Get Cornbread Topped Cast-Iron Skillet Chili Recipe from Food Network
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Get Pizza with NY Strip, Blue Cheese and Balsamic Glaze Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.