Wednesday, September 11, 2013
Lawnmower tacos, funny name isn't it? I can't take credit for the name but it sure is a fun change up from the standard taco meal. And everyone loves tacos, right?
It's no secret that I love freezer cooking. Another one of my favorite bloggers, Jessica from Life as Mom happens to be a big freezer cooking advocate. In fact she even came out with her own cookbook last fall devoted to the topic; Not Your Mother's Make-Ahead and Freeze Cookbook. While this is the first actual recipe I've tried from the book, it's become one of my favorites to read through. I've got tons of recipes flagged so I can try them when I need new inspiration.
It's not your ordinary cookbook, you'll find a great how-to guide in the first pages, along with quite a few different plans for your own freezer cooking session. You can think of it as a freezer cooking bible if you will.
If you've read from Jessica's blog during any given time, you've probably heard of these lawnmower tacos. The casserole looks as if your taco has been stuck through a lawnmower. With layers of crushed tortilla chips, taco flavored meat and lots of cheese; it's a fun meal that everyone will love. You can top with your favorite toppings, just like a taco salad.
What's even better, you can make this ahead of time and stash in the freezer. Then when you don't feel like cooking one night, just thaw and re-heat in the oven. Now I haven't tried this as a freezer meal yet, but it's on my list! I modified the original recipe just a tad and it didn't last long in our house. I should have made a double batch so we had leftovers. Lesson learned!
1 lb. ground beef
1 pkg. taco seasoning or 2 tbsp homemade
1/4 cup flour
14.5 oz. can beef broth
Crushed tortilla chips
2 cups grated/shredded cheddar cheese
In a skillet brown ground beef until no longer pink and crumbled. Drain and return to skillet. Add in taco seasoning and flour, stir well to combine. Stir in broth and bring to a simmer, let simmer for about 15 minutes so that sauce thickens.
Lightly grease an 8x8-inch baking dish. Spread crushed tortilla chips over bottom of pan. Sprinkle in meat over chips, top with half of cheese. Repeat layers. Bake at 350 degrees for 10-15 minutes, just until cheese is melted and bake is hot and bubbly.
If freezing, let pan cool once you have assembled the casserole. Cover with foil, label and place in freezer. When ready to bake, thaw in fridge and bake for about 20-25 minutes, until heated through.
Serve with desired toppings such as: lettuce, tomato, bell peppers, avocado, sour cream and salsa.
Adapted from: Not Your Mother's Make-Ahead and Freeze Cookbook