Taco Lasagna Recipe
This Tex-Mex dish takes an Italian classic south of the border with layers of beefy, cheesy, spicy flavors that really satisfy!
Ingredients
- 2 pounds lean ground beef
- 2 packages taco seasoning mix 1 1/4 ounces each
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup water
- Cooking spray
- 18 6-inch corn tortillas
- 1 jar salsa 24 ounces
- 1 cup green onions sliced
- 1 16-ounce container sour cream
- 1 1/2 cups cheddar cheese shredded
- 1 1/2 cups Monterey Jack cheese shredded
Instructions
- In a large skillet, cook the ground beef over medium-high heat, breaking up clumps with a wooden spoon, until browned, about 8-10 minutes. Drain off the excess grease.
- Lower the heat to low. Add the taco seasoning, minced garlic, chili powder, and cayenne pepper to the beef. Pour in the water, stir, and simmer for 10 minutes.
- Preheat your oven to 375°F and coat a 9x13-inch baking dish with cooking spray.
- Arrange 6 corn tortillas in the baking dish. Spread 1/3 of the salsa over them, followed by half of the meat mixture, half of the green onions, and a few dollops of sour cream. Sprinkle with 1/2 cup of each cheese.
- Add another layer of 6 tortillas, the remaining meat, green onions, and sour cream, and another 1/2 cup of each cheese.
- Place the final 6 tortillas on top of the layers, spread the remaining salsa over them, and cover everything with the rest of the shredded cheese.
- Cook in the preheated oven until the top is golden brown and the cheese has melted, about 30 to 45 minutes.
- Let your taco lasagna rest for 10-15 minutes before slicing. Serve warm.
Nutrition
Calories: 242kcalCarbohydrates: 5gProtein: 24gFat: 14gSaturated Fat: 7gSodium: 269mgFiber: 1g
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