Mexican Taco Lasagna


• 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


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.

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