Lasagna sheets aren’t just for layering— MP3音声抽出 (320kbps) - TokWave TikTok Video & Audio Hub

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Lasagna sheets aren’t just for layering—break them into pieces by hand for a rustic feel and they turn this taco soup into a hearty, gluten-free dinner that does it for us every time 😌🍝 Ingredients -1 package Taste Republic Gluten-Free Lasagna Sheets -1 tablespoon olive oil -1 yellow onion, diced -1 lb ground beef -1 packet taco seasoning (about 2 tbsp) -1 adobo pepper, chopped -1 can enchilada sauce (about 1 ½ cups / 15 oz) -3 cups beef broth or stock -½ cup shredded cheddar cheese -1/2 cup shredded mozzarella cheese Instructions -Start the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened. -Brown the beef: Add the ground beef and cook until browned, breaking it up as it cooks. -Season: Stir in the taco seasoning and chopped adobo pepper until the beef is well coated. -Build the soup: Pour in the enchilada sauce and beef broth. Stir to combine and bring to a gentle boil. -Add the pasta: Break the lasagna sheets into small pieces and add them directly to the pot. Reduce heat to a simmer and cook, stirring often, for about 5 minutes, or until the pasta is tender. -Make it cheesy: Stir in the cheddar and mozzarella cheeses until melted and the soup thickens slightly. -Serve: Ladle into bowls and top with extra shredded cheese if desired. #tacorecipe #EasyRecipes #quickdinnerideas #easydinnerideas

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