Taco lasagna

 

 

Taco night meets lasagna night 😍
Layers of seasoned beef, tortillas, enchilada sauce, and lots of cheese—this Taco Lasagna is always a hit!

Ingredients:
Meat Filling:
1½–2 lbs ground beef
1 small onion, finely diced
3 cloves garlic, minced
1 packet taco seasoning (or 3 tbsp homemade)
½ cup water
1 cup corn kernels (canned or frozen)
½ cup diced bell peppers (optional)

Sauce:
2 cups enchilada sauce or thick taco sauce
1 cup salsa (medium works best)

Layers:
10–12 corn tortillas (or flour tortillas)
2½–3 cups shredded cheese (cheddar, Mexican blend, or cheddar-mozzarella mix)

Topping:
Chopped cilantro or parsley (optional)

Instructions

1. Cook the beef
In a skillet over medium heat, brown ground beef with onion until cooked. Add garlic and cook 30 seconds. Stir in taco seasoning and water. Simmer 2–3 minutes until thick.
2. Add mix-ins
Stir in corn and bell peppers. Remove from heat.
3. Assemble the lasagna
Preheat oven to 375°F (190°C). Lightly grease a 9×13 glass baking dish.
Layer in this order:
* Thin layer of sauce
* Tortillas (overlapping slightly)
* Beef mixture
* Sauce
* Cheese
Repeat layers 3 times, finishing with sauce and plenty of cheese on top.
4. Bake
Cover loosely with foil and bake 25 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
5. Rest & garnish
Let rest 10 minutes before slicing. Sprinkle with cilantro.

Serving Ideas
Sour cream or crema
Guacamole
Pico de gallo
Shredded lettuce on the side