INGREDIENTS:

200ml (⅞ cup) warm milk;

7g (1 ½ tsp) dry yeast;

20g (4 ¾ tsp) sugar;

6g (1 tsp) salt;20g

(1 tbsp) honey;400g (3 cups) all-purpose flour;30g

(2 tbsp) soft butter;50g

(½ cup) chocolate chips.

PREPARATION:

Whisk warm milk with dry yeast, honey, and sugar.Add all-purpose flour and salt into the liquids, mix until the dough is done.Knead butter into the dough and set it aside for 30 minutes.Knead chocolate chips into the dough.Fold the dough as shown on the video 2 times with 15 minutes intervals. Set aside for 1 hour.Cut the dough into 6 pieces, roll each one out, then roll into a cigar. Place into the baking pan.Set the bread aside for 1 hour or until it doubles in size.Brush with egg wash before baking at 180C/350F for 20-22 minutes.

Enjoy !

Ingredients:

• 1 lb (450g) ground beef or ground turkey
• 1 packet taco seasoning
• 1 cup salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups shredded cheese (Mexican blend or cheddar)
• 10-12 small flour or corn tortillas
• 1 can (10 oz) enchilada sauce (or more if desired)
• 1 small onion, diced
• 2 cloves garlic, minced
• Sour cream, guacamole, and fresh cilantro (optional, for serving)

Instructions:

1. Prepare the Meat Filling:

1. Cook the Ground Beef: In a large skillet, cook the ground beef or turkey over medium heat until browned and fully cooked. Drain any excess fat.
2. Add Seasoning: Add the taco seasoning according to the packet instructions (usually with a bit of water), and cook for another 1–2 minutes. Stir in the salsa, black beans, corn, diced onion, and minced garlic. Cook for another 3–4 minutes, letting the flavors combine. Set aside.

2. Assemble the Lasagna:

1. Layer the Tortillas: Preheat the oven to 375°F (190°C). In a 9×13-inch (23×33 cm) baking dish, spread a thin layer of enchilada sauce on the bottom. Place a layer of tortillas over the sauce, covering the bottom of the dish.
2. Add the Meat and Cheese: Spread a layer of the taco meat mixture over the tortillas, followed by a layer of shredded cheese. Add another layer of tortillas on top.
3. Repeat Layers: Repeat the layers, adding more enchilada sauce, meat mixture, and cheese between each layer. Depending on the size of your dish, you should get about 3–4 layers.
4. Top Layer: On the final layer, top with tortillas, pour the remaining enchilada sauce over them, and sprinkle a generous amount of cheese on top.

3. Bake:

1. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
2. Let the taco lasagna rest for 10 minutes before cutting to allow it to set.

4. Serve:

1. Slice and serve with sour cream, guacamole, and fresh cilantro for garnish. You can also add jalapeños for some heat or serve with tortilla chips for extra crunch.