Smoky Mexican Lasagna

Servings: 6


  • 1 pound ground sirloin beef
  • 12 ounces chunky salsa
  • 6-8 taco shells
  • 1 cup refried beans
  • 1 cup sour cream
  • 1 cup white cheese, shredded
  • 1/2 cup chopped green onions
  • 1/2 cup choped cilantro
  • 1-3 drops Colgin Pecan Liquid Smoke


In a skillet, brown the beef with the liquid smoke, 1/2 cup salsa and green onions. Mix well. Spread the remaining salsa in bottom of a baking dish. Top with part of taco shells. In layers, spread half of beef, beans, sour cream, cilantro and cheese. Repeat layers, and cover with foil. Bake at 350 degrees for 30-40 minutes. Add more salsa and sour cream, if needed.