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
Instructions:
- Preheat the 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.
- 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.
FAQs:
Q1: Can I use corn tortillas instead of flour tortillas?
A1: Absolutely! Feel free to use corn tortillas for a different texture and flavor.
Q2: Is there a substitute for Nacho Cheese Soup?
A2: You can use a combination of cheddar cheese and cream cheese for a homemade alternative.
Q3: Can I make this ahead of time?
A3: Yes, assemble the lasagna and refrigerate. Bake when ready to serve.
Conclusion:
In conclusion, our Mexican Taco Lasagna is a celebration of flavors, textures, and simplicity. Whether you’re hosting a gathering or craving a cozy dinner, this dish promises a delightful experience. Elevate your dinner table with the essence of a Mexican fiesta—every bite is a journey to flavor paradise!