Tex Mex Taco Lasagna

Submitted by ersmedstad

"You know this notion of taco lasagna sounded as appealing as a spaghetti milkshake, but it turns out this stuff is really good. Wife found this one on bunsinmyoven.com"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lb ground beef
• 1 (1 ounce) packet taco seasoning (or 2 tablespoons of home made)
• 1⁄4 cup authentic texas water (or substitute)
• 1 (10 ounce) can rotel diced tomatoes and green chilies (drained)
• 1 (10 ounce) can nacho cheese soup (better substitute is HEB Queso)
• 1⁄4 cup sour cream
• 1 cup grated mexican cheese (or cheddar)
• 12 soft tortillas (8 inch diameter)
• 1 dash guacamole, cilantro, sour cream for topping as desired

directions

1. 1 packet taco seasoning (or 2 tablespoons of home made).
2. Preheat the oven to 350 degF, spray a 9x9 baking dish with non-stick spray.
3. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
4. Add the taco seasoning mix and water to the skillet and cook for 2 minutes.
5. Dump the tomatoes, cheese soup and sour cream into a medium mixing bowl. Stir in the cooked meat.
6. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
7. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
8. Bake for 20 minutes or until hot and melty.
9. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream as desired. I like to sprinkle chili powder on top - you can choose from any variety of powdered chilis with different flavor profiles and heat levels.