We’ve got a few new products hitting the retail stores this week! Call ahead to make sure your store has them in stock.
This product is made from pinto beans, salt, and onions. These Beans barely got off the delivery truck before customers wanted to buy them at our Rancho Cucamonga, CA store. Sure to be popular at all of our locations! Great for dips, fillings, etc.
#10 Can Freeze Dried Monterey Jack Cheese
This product was super fun to work with and it is so yummy.
I am always impressed that the freeze dried cheese tastes so good.
Today I’m going to share with you one of my husband’s favorite meals that I’ve food storage-ized and uses 2 of these new products! Like he requests this EVERY Birthday or whenever I ask him what he’d like for dinner that week. Without a doubt he says, “Taco Pie”. (Now he calls it Taco Pie because that is how his mom makes it. She’ll use pie pans and then she’d make 4 or 5 pans to feed everyone. But that was way too much work for me, so I made it into one dish, food storage-ized it, tweaked some things here and there and now it is my own and I call it Taco Lasagna.).
2 cups Honeyville Dehydrated Refried Bean Flake, prepared according to package directions
1 cup Honeyville Ranchers Cut Freeze Dried Ground Beef
1 cup Honeyville Freeze Dried Cheddar Cheese
1 cup Honeyville Freeze Dried Monterey Jack Cheese
1/2 cup Picante Sauce or Salsa
1 Tbsp Taco Seasoning
7-8 (8 inch) Flour Tortillas
Garnish Options: Sour Cream, Tomatoes, Lettuce, Salsa, Olives, Guacamole, etc.
Small side note: I’ll give you a sneak peak of what the dehydrated refried bean flakes look like straight out of the can and then when you make them up:
Okay back to the recipe…
First, mix together both types of cheese in a bowl and rehydrate; drain well. Rehydrate Ground Beef according to package directions; drain well. Mix together prepared Refried Beans, Ground Beef and Taco Seasoning. In a greased 7×11 pan begin layering (a 9×13 will work too but the layers won’t be as thick). First, lay out tortillas (cut the tortillas to fit the pan and evenly cover the dish. Use about 1.75 tortillas per layer). Next, spread over 1/3 of the Bean Mixture. Top with 1/2 of the Cheese.
Put down another layer of Tortillas. Spread over 1/3 of the Bean Mixture. Top with Salsa.
Begin another layer of tortillas. Spread out remaining 1/3 of Bean Mixture. Top with remaining Cheese. End with the last layer with remaining tortillas.
Bake at 350 for 25-30 minutes.
Let the Taco Lasagna sit for about 5 minutes before serving. Top with garnish options of your choice and Enjoy!
The top tortilla layer crisps up during baking and gives a nice texture to the dish. The beans are much easier to spread while they are warm. This is an easy dish to make for a crowd too. I always make a big pan for my small family of 3. I know that my husband will
hoard eat the leftovers for his lunch the next day. I love having a good, healthy eater!