Ingredients
1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 can Ro*Tel diced tomatoes with chiles, drained
1 can Nacho Cheese Soup
1/4 cup sour cream
1 cup grated cheddar cheese
12 8-inch soft tortillas
Guacamole, cilantro, and extra sour cream for topping, as desired
Preparation
Preheat the Oven:
Preheat your oven to 350°F. Spray a 9×9 baking dish with non-stick spray.
Cook the Beef:
Add the ground beef to a large skillet over medium heat. Crumble the beef as it cooks. Drain the grease once the beef is cooked through.
Add Seasoning:
Add the taco seasoning and 1/4 cup water to the skillet. Cook for an additional 2 minutes.
Prepare the Sauce:
In a medium mixing bowl, combine the Ro*Tel tomatoes, nacho cheese soup, and sour cream. Stir in the cooked beef mixture until well combined.
Assemble the Lasagna:
Place 3 tortillas in the bottom of the prepared baking dish.
Top with 1/3 of the meat mixture.
Repeat layers twice more, ending with a layer of tortillas on top.
Sprinkle the grated cheddar cheese over the top layer.
Bake:
Bake in the preheated oven for 20 minutes or until hot and melty.
Serve:
Serve the taco lasagna sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.
Tips and Variations
Cheese Options: Feel free to use a blend of cheeses such as Monterey Jack, Colby, or a Mexican cheese blend for added flavor.
Spicy Kick: Add some sliced jalapeños or a dash of hot sauce to the beef mixture for an extra spicy kick.
Vegetarian Option: Substitute the ground beef with black beans, pinto beans, or a meatless ground beef alternative.
Layering: For more texture, add a layer of refried beans or cooked rice in between the meat layers.
How to Store
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the lasagna before baking it. Assemble the lasagna in a freezer-safe dish, cover tightly with aluminum foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as directed.