Mexican Taco Lasagna

Mexican Taco Lasagna

If you like food with a Mexican twist, this just might become a new favorite. Loaded with cheese and meat, the layered casserole comes together in a snap. There are never any leftovers when I take this dish to potlucks

This Taco Lasagna recipe is so easy and is a casserole that freezes well. When Mexican food meets Italian you get layers of pasta, salsa, seasoned taco meat and lots and lots of cheese.

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
• 12 8-inch soft tortillas
• guacamole, cilantro, sour cream for topping, as desired

Directions :

1. Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
2. Add the taco seasoning and water to the skillet and cook for 2 minutes. Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
3. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
4. Bake for 20 minutes or until hot and melty. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

Enjoy it!