Mexican Taco Lasagna

How to make Mexican Taco Lasagna

Ingredients:

1 pound 450g ground beef

½ cup 60g shredded Mexican blend cheese

14 ounces 400g canned chopped tomatoes in juice

1 cup 240ml tomato or tomatillo salsa

1- ounce 28g package taco seasoning mix

10 soft corn tortillas 6 inches/15cm across

Instructions:

Preheat your oven to 350 degrees F (175 degrees C).

Heat a cast iron skillet over medium to high heat.

Add the ground beef and brown it, using a wooden spoon to break up the chunks.

Once the beef is cooked, drain off any excess grease.

Mix in the canned chopped tomatoes and taco seasoning, ensuring the beef is evenly coated.

Line the bottom of a 13 x 9-inch (33 x 23cm) baking dish with half of the soft corn tortillas.

Spoon the beef mixture over the tortillas, spreading it evenly.

Place the remaining tortillas on top of the beef layer.

Pour the tomato or tomatillo salsa over the tortillas, making sure to cover them completely.

Sprinkle the shredded Mexican blend cheese on top, creating a tantalizing cheesy crust.

Bake the Mexican Taco Lasagna in the preheated oven for 25 minutes or until the cheese is golden and bubbling.

Remove from the oven and let it rest for a few minutes before serving.

Serve this scrumptious dish piping hot, allowing everyone to savor the layers of flavors.

Notes:

Feel free to customize your Mexican Taco Lasagna by adding your favorite toppings, such as guacamole, sour cream, chopped cilantro, or sliced jalapeños.

For a healthier version, you can use lean ground beef or substitute it with ground turkey or chicken.

If you prefer a spicier kick, consider adding some crushed red pepper flakes or diced green chilies to the beef mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying.