Crafting the perfect Taco Lasagna involves a playful balance of flavors and textures. The lean ground beef keeps it feeling light yet satisfying, and the combination of Cheddar and Monterey Jack cheeses ensures a gooey, delightful pull with every forkful. Adding a bit of chili powder and a sprinkle of cayenne pepper gives it that signature kick, which you can adjust depending on your heat preference.
This dish is not only a crowd-pleaser but also wonderfully versatile. Whether it’s a casual family dinner or a festive gathering, it fits right in. Plus, it’s just as delicious reheated, making it a fantastic option for those busy weeknights when cooking from scratch is a tall order.
As you read through the recipe, feel free to make it your own. Perhaps add a layer of black beans or a sprinkle of cilantro for an extra touch of flavor. Whatever tweaks you choose, Taco Lasagna with Tortillas promises a delightful culinary adventure that’s sure to spice up any mealtime.
How to Prepare Taco Lasagna with Tortillas:
Click here to get printable version
You will need:
- 1½ cups shredded Cheddar cheese
- 1 tbsp chili powder
- ½ tsp cayenne pepper
- 2 pounds lean ground beef
- 18 6-inch corn tortillas
- ½ cup water
- 1 cup sliced green onions
- 2 1.25-ounce packages taco seasoning mix
- 4 cloves garlic, minced
- 1 24-ounce jar salsa
- 1 16-ounce container sour cream
- 1½ cups shredded Monterey Jack cheese
Directions:
Start by browning the ground beef in a large, deep skillet over medium-high heat until it’s fully cooked. Drain any excess grease, then stir in the taco seasoning, minced garlic, cayenne pepper, chili powder, and water. Let this mixture simmer for about 10 minutes to blend the flavors.
Next, get your oven heating up to 375 degrees F and lightly grease a 9×13 inch baking dish.
Begin your lasagna layers by arranging 6 tortillas in the bottom of the dish. Top these with one-third of the salsa and then half of the beef mixture. Over the beef, scatter half of the green onions and dollop half of the sour cream. Sprinkle ½ cup of both Cheddar and Monterey Jack cheeses over everything.
Repeat this layering process once more, then finish with a final layer of the remaining 6 tortillas and the last of the salsa. Top it all off with the remaining cheese.
Bake your creation in the preheated oven for 30 to 45 minutes, until the cheese is bubbly and golden brown.
FAQs:
What type of tortillas are best for making Taco Lasagna?
Corn tortillas are ideal for this recipe, providing a distinct texture and flavor that complements the taco seasoning and salsa. However, you can also use flour tortillas if you prefer a softer, less hearty bite. Additionally, ensure the tortillas are six inches in diameter to fit well in the baking dish.
How long should the taco lasagna be baked, and at what temperature?
Preheat your oven to 375 degrees F before baking the lasagna. Once assembled, bake it for 30 to 45 minutes. This range allows the cheeses to thoroughly melt and the layers to meld beautifully, creating a delicious melding of flavors. Moreover, watch for the cheese to become bubbly and slightly golden on top as a sign it’s done.
Can Taco Lasagna be made ahead of time?
Yes, Taco Lasagna is a fantastic make-ahead meal. You can assemble the lasagna completely and refrigerate it overnight. Consequently, when you’re ready to eat, simply bake it according to the recipe instructions. This makes it an excellent choice for busy weeknights or when preparing for guests.
What are some suitable side dishes to serve with Taco Lasagna?
Consider serving light, refreshing sides such as a crisp green salad, cilantro lime rice, or seasoned black beans. These sides help balance the richness of the lasagna and add a variety of textures and flavors to your meal, enhancing the overall dining experience.
How should leftovers of Taco Lasagna be stored?
Leftover Taco Lasagna should be covered with aluminum foil or transferred to an airtight container and refrigerated. It will keep well for up to three days. For reheating, cover with foil and warm in the oven at 350 degrees F until heated through, which should help maintain its texture and flavor.
Taco Lasagna with Tortillas
Ingredients
- 2 pounds lean ground beef
- 2 1.25 ounce packages taco seasoning mix
- 4 cloves garlic minced
- ½ tsp cayenne pepper
- 1 tbsp chili powder
- ½ cup water
- 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 ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F. Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking 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. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
