Description
This Taco Lasagna is a crowd-pleasing casserole that masterfully merges the zest of taco night with the comfort of a baked pasta dish. Featuring layers of seasoned lean ground beef, tangy salsa, creamy sour cream, and a blend of melted cheeses sandwiched between corn tortillas, this hearty meal is perfect for busy weeknights. It is a visually impressive, filling, and flavorful dinner that your whole family will love, and leftovers are even better the next day.
Ingredients
2 lbs lean ground beef
2 pkgs taco seasoning
4 cloves garlic, minced
1 tbsp chili powder
1/2 tsp cayenne pepper
1/2 cup water
18 count 6-inch corn tortillas
24 oz salsa
1 cup green onion, sliced
16 oz sour cream
1.5 cups cheddar cheese, shredded
1.5 cups Monterey Jack cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, brown the ground beef thoroughly and drain excess fat.
Stir in the taco seasoning, minced garlic, chili powder, and cayenne pepper.
Add the water to the skillet, reduce heat to low, and simmer for 10 minutes to meld the flavors.
In a 9×13 inch baking dish, spread a thin layer of salsa to prevent sticking.
Place a layer of 6 tortillas over the salsa, cutting them to fit if necessary.
Spread a portion of the beef mixture over the tortillas.
Add a layer of sour cream, followed by some green onions and a sprinkle of the cheese blend.
Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until the cheese is bubbly and slightly golden.
Let the casserole rest for 10 minutes before slicing and serving.
Notes
You can substitute ground beef with ground turkey or chicken if desired. Reduce the cayenne pepper for a milder, kid-friendly spice level. Shredding your own cheese from blocks yields better melting results than pre-shredded varieties.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American