Taco Lasagna
A fantastic weeknight casserole that layers seasoned ground beef, tortillas and Mexican-style cheese for a comforting, easy dinner.
Course Casserole, Main Course, Mexican-inspired
Cuisine American, Mexican
Author Catherine’s Plates
Equipment
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9 x 13-inch baking dish
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large deep skillet
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spatula
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cutting board and sharp knife
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measuring spoons
Ingredients
- 2 lbs ground beef
- 1 medium yellow onion, diced
- 1/2 cup water
- 2 packets taco seasoning (or 6 tbsp homemade taco seasoning)
- 14 oz can whole kernel corn, drained
- 2 (10oz) cans Rotel tomatoes with diced green chiles
- 8 oz jarred salsa (your favorite)
- 12 regular flour tortillas, cut in half
- 32 oz Mexican-style shredded cheese
- 2 TBS fresh cilantro, chopped
Instructions
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Preheat the oven to 350°F (175°C).
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In a large skillet over medium-high heat, break up and brown the ground beef until there is no pink remaining. Add the diced onion and cook until softened. Drain any excess grease.
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Stir in the water, taco seasoning, drained corn, and Rotel tomatoes. Let the mixture simmer for about 5 minutes, then remove from the heat.
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Spread the jarred salsa evenly across the bottom of the baking dish, coating the base and partway up the sides.
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Line the baking dish with tortilla halves: place the flat edges against the dish sides to cover the bottom (use six halves around the edge and two in the center so the bottom is fully covered).
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Spoon one-third of the meat mixture over the tortillas and spread evenly, then sprinkle one-third of the shredded cheese on top.
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Add another layer of tortilla halves, then spread half of the remaining meat mixture and top with half of the remaining cheese.
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Finish with a final layer of tortillas, the rest of the meat mixture, and the remaining cheese.
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Bake uncovered in the preheated oven for about 20 minutes, until the cheese has melted and the casserole is heated through. Garnish with chopped cilantro or sliced green onions before serving.