Taco Lasagna Recipe

Taco Lasagna Recipe

20 – 24 corn or flour tortillas
2 lbs. ground beef
1 tbsp. cornmeal
1 (24 oz.) jar of salsa
2 envelopes of taco seasoning mix
16 ozs. of sour cream mixed with a tbsp. powdered chili
1/2 tsp. cayenne pepper
1 1/2 cups of water
4 pressed cloves of garlic or a tsp. garlic powder
1 cup onions, sliced
3 cups Cheddar, shredded & divided
3 cups Monterey jack cheese, shredded & divided

Oven should be preheated to around 375′ F. On a big saucepan, brown & cook the beef just until it browns then drain it well. Then, add in 2 envelopes of taco seasoning mix, water, garlic and cayenne pepper.

Cook it simmering without a cover for about 10 mins. and set it aside. Scatter cornmeal on the bottom of a 13×9-inch baking pan. Put 6 corn/flour tortillas on the pan’s bottom and make sure to overlap them and extend a bit up the pan’s sides.

Assemble the dish in the ff. order:

A cup of salsa
1/2 of meaty mixture (this is around 2 cups)
1/2 of onions
A cup of sour cream mix
2 cups of combined cheeses

Do the same layers again beginning with cornmeal, 6 corn/flour tortillas, the salsa, meaty mixture, onions, sour cream mix and the 2 cups combined cheeses. Bake inside the oven for about 40 mins.

Then, take it out from the oven & finish with a sprinkling of remaining cheeses. Bake it for about 10 mins. more or just until the cheese melts. Allow to cool for around 10 mins. prior to serving them up.

Chop some tomatoes & lettuce then place this over the top of your dish when serving it already with mild or hot taco sauce as options.

This dish will taste better when it is reheated because the flavors tend to blend with each other. Dish can be stored frozen using airtight, clean containers.

Serves 10-12