Taco Lasagna
Are you craving a good old-fashioned taco night, but want to make it easy to feed a crowd, leftover-friendly, and transportable? This taco lasagna is just what you need!
Ingredients
Taco Meat
- 1.5 pounds lean ground beef
- 1 small yellow onion diced
- 2 tablespoons taco seasoning
- 10 ounce can Rotel pick your favorite variety
Taco Sauce
- 15 ounce can tomato sauce
- 3 tablespoons white vinegar
- 1 tablespoon New Mexico chili powder
- 1 tablespoon dark chili powder
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Lasagna
- 8 large corn tortillas
- 4 cups shredded Colby Jack cheese
Toppings
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
Instructions
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Preheat your oven to 350°F.
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In a large skillet over medium-high heat, add the ground beef and minced onion.
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Cook, letting the meat brown, stirring and breaking apart the meat as it cooks.
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Drain the excess fat from the ground beef and add the taco seasoning and Rotel.
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Remove from heat.
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While the meat is cooking, add all of the ingredients for the taco sauce to a small sauce pan.
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Heat over medium-low heat until simmering. Stir frequently, and let simmer for 2-3 minutes.
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Cut the corn tortillas into quarters.
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Add about 1/4 cup of taco sauce to the bottom of an 8x8 baking dish.
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Layer the tortillas on top, alternating their direction so you don't get too much overlap.
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Add a layer of meat on top, followed by about 1/2-1 cup of cheese.
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Add another layer of tortillas, followed by enough sauce to cover the tortillas.
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Follow the sauce with another layer of meat and cheese.
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Repeat the process again. The top layer will be tortillas, sauce, and then cheese.
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Bake at 350°F for 25-30 minutes, or until everything is melted, bubbly, and the cheese is starting to brown slightly on top.
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Remove from the oven and let cool for 5-10 minutes before slicing.
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Serve with your favorite toppings.