Description
A hearty, layered ‘Taco Lasagna’ casserole, perfect for a family dinner. This dish stacks corn tortillas in a 9×13-inch pan with layers of seasoned ground beef, salsa, sour cream, green onions, and a blend of Cheddar and Monterey Jack cheeses. It’s baked until golden and bubbly, creating a Tex-Mex twist on a classic lasagna.
Ingredients
Scale
- 2 pounds lean ground beef
- 2 (1.25 ounce) packages taco seasoning mix
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- ½ cup water
- Cooking spray
- 18 (6 inch) corn tortillas
- 1 (24 ounce) jar salsa
- 1 cup sliced green onion
- 1 (16 ounce) container sour cream
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Place the ground beef in a large, deep skillet and cook over medium-high heat until evenly browned; drain any excess fat.
- Season the beef with the taco seasoning mix, garlic, chili powder, and cayenne pepper.
- Stir in the water, reduce the heat to low, and simmer for 10 minutes.
- Meanwhile, preheat the oven to 375°F (190°C). Grease the bottom of a 9×13-inch baking dish with cooking spray.
- Assemble Layer 1: Place 6 tortillas in the bottom of the 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.
- Assemble Layer 2: Repeat the process with 6 more tortillas, 1/3 of the salsa, the remaining meat mixture, the remaining green onions, the remaining sour cream, 1/2 cup Cheddar, and 1/2 cup Monterey Jack cheese.
- Assemble Top Layer: Top with the final 6 tortillas, spread with the remaining salsa, and sprinkle with the remaining cheese (1/2 cup Cheddar and 1/2 cup Monterey Jack).
- Bake in the preheated oven for 30 to 45 minutes, until the top is golden brown and the cheeses are melted and bubbly throughout.
- Let the casserole rest for 10-15 minutes before serving.
Notes
- This is a classic Tex-Mex casserole that layers taco ingredients like a lasagna.
- Using corn tortillas makes this dish naturally gluten-free.
- Letting the casserole rest for 10-15 minutes after baking is important for the layers to set, making it much easier to slice.
- The recipe uses pre-made taco seasoning and jarred salsa for convenience.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking, Layering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 500-550
- Sugar: 4-6 g
- Sodium: 700-900 mg
- Fat: 28-35 g
- Saturated Fat: 15-20 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 3-5 g
- Protein: 30-35 g
- Cholesterol: 100-130 mg
