Taco Lasagna

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Taco Lasagna

A Fantastic Weeknight Meal using ground beef, Mexican flavors & tortillas layered like a lasagna.
Course casserole, Main Course, Main Dish, Mexican
Cuisine American, Mexican
Author Catherine’s Plates

Equipment

  • 9 x 13 baking dish
  • large deep skillet
  • spatula
  • cutting board & sharp knife
  • measuring spoons

Ingredients

  • 2 lbs ground beef
  • 1 medium yellow onion, diced
  • 1/2 cup water
  • 2 packets taco seasoning (or 6 TBS homemade taco seasoning)
  • 14 oz can whole kernel corn, drained
  • 2 (10oz) cans rotel tomatoes & diced green chilis
  • 8 oz jar salsa (your favorite)
  • 12 regular flour tortillas, cut in half
  • 32 oz mexican flavored cheese, shredded
  • 2 TBS fresh cilantro, chopped

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium high heat, break up and brown ground beef until no longer pink. Add in diced onion and cook until softened. Drain excess grease from skillet.
  • Stir in water, taco seasoning, corn, and rotel tomatoes. Let simmer for 5 minutes. Turn off heat.
  • Pour salsa in bottom of baking dish and spread evenly to coat bottom and part way up the sides.
  • Line baking dish with tortilla halves. (Place the flat edge of the tortillas along the inside of baking dish edge. 6 halves. The place 2 halves in the center. The whole bottom should be covered with the tortillas.)
  • Ladle 1/3 of the meat mixture on top of the tortillas in baking dish and spread evenly. Sprinkle 1/3 of the shredded cheese.
  • Repeat with a layer of tortillas, 1/2 of what's left of the meat mixture and 1/2 of the cheese.
  • The final layer consists of tortillas, the remainder of meat mixture and rest of cheese.
  • Bake uncovered in preheated oven for 20 minutes until cheese has melted and lasagna is heated through. Garnish with chopped cilantro or green onions.


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