This taco lasagna recipe is a fun dish and I guarantee everyone will love it. So try it and enjoy!
Ingredients
- lean ground beef: 2 pound
- taco seasoning mix: 2 packages (1.25 ounce packages)
- garlic: 4 clove (minced)
- chili powder: 1 Tbsp
- cayenne pepper: 0.5 tsp
- water: 0.5 cup
- cooking spray:
- corn tortillas: 18 piece (6 inch)
- salsa: 1 jar (24 ounce jar)
- green onion: 1 cup (sliced)
- sour cream: 1 container (16 ounce container)
- ½ cups shredded Cheddar cheese: 1 piece
- ½ cups shredded Monterey Jack cheese: 1 piece
Metric Conversion
Stages of cooking
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Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly browned; drain. Season with taco seasoning, garlic, chili powder, and cayenne pepper. Stir in water, reduce heat to low, and simmer for 10 minutes.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13-inch baking dish.
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Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
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Bake in the preheated oven until golden brown on top and cheeses are melted throughout the layers, 30 to 45 minutes.
