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Taco Lasagna
Who wants a heaping slice of this taco lasagna? I do, I do! This taco casserole recipe just uses a handful of ingredients and it's a huge hit with the family!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 795 kcal
1 pound lean 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
Preheat oven to 350 degrees. Spray a 9x9 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.
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.
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.
Bake for 20 minutes or until hot and melty.
Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.
Calories: 795 kcal | Carbohydrates: 66 g | Protein: 36 g | Fat: 42 g | Saturated Fat: 18 g | Cholesterol: 117 mg | Sodium: 1736 mg | Potassium: 715 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 1315 IU | Vitamin C: 13.5 mg | Calcium: 388 mg | Iron: 7.6 mg