But, anyway! Sometimes we eat beef tacos like normal humans. And by sometimes, I mean a lot. The kids never complain about tacos, but the husband starts to get this look in his eyes when he sees me pull out the tortilla warmer. A look that says, “can we maybe eat dinner with a fork just once this week?”
Forks. Pfft. Overrated. But, I love the man, so I turned my love of tacos into this Mexican lasagna with tortillas! The recipe is just seven ingredients and beyond simple to throw together!
This taco lasagna is such an easy weeknight dinner and perfect for those nights when you’re tired of regular tacos.
I use a can of Nacho Cheese Soup in here, because hello. Nacho cheese! You can swap in cheddar soup or cream of chicken/mushroom soup, if you prefer! You could also probably get away with just melting up some Velveeta with milk in place of the canned soup. I mean, this is a pretty simple recipe and I can’t imagine you’ll be able to mess it up!
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
DIRECTIONS:
Preheat 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.
