Easy Mexican Taco Lasagna
Seasoned ground beef and tomatoes layered between corn tortillas, topped with salsa and a light sprinkle of Colby cheese. A simple six-ingredient Tex-Mex casserole for an easy dinner.
Equipment
- 1 9×13-inch baking dish
- 1 Large skillet
- 1 Wide serving spatula
Ingredients
- 1 pound lean ground beef
- 1 packet taco seasoning 1 ounce; mild or spicy
- 1 can diced tomatoes 14 ounces, undrained
- 10 soft corn tortillas 6-inch; divided
- 1 cup red salsa chunky; mild or spicy
- 1/2 cup shredded Colby cheese or cheddar or a Mexican-style cheese blend
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the ground beef in a large skillet over medium-high heat, breaking it into small crumbles, for about 6–8 minutes, or until cooked through to 160°F (71°C). Drain excess fat.
- Stir in the taco seasoning and diced tomatoes with all their juices. Simmer for about 3 minutes, or until the mixture is moist and spoonable without excess thin liquid. Do not add the water listed on the seasoning packet.
- Arrange five tortillas over the bottom of the dish, slightly overlapping. Cut some into halves as needed to cover the edges and corners without making thick stacks.
- Spread all the beef and tomato mixture evenly over the bottom tortilla layer, reaching the edges of the dish.
- Arrange the remaining five tortillas over the filling, cutting them to fit. Spread the salsa over the entire top tortilla layer, then evenly sprinkle with the shredded cheese.
- Bake uncovered for 20–30 minutes, until the center is hot, the filling bubbles around the edges, and the cheese has melted. If the tortilla edges dry before the center is hot, loosely cover with foil.
- Let the casserole rest for 10 minutes. Cut into six portions and serve with a wide spatula. Add optional taco toppings to individual servings.
Notes
Timing: Cook time includes browning the beef, simmering the filling, and approximately 25 minutes in the oven. Oven time may vary from 20–30 minutes.
Texture: This is a shallow, soft tortilla casserole with two tortilla layers and one beef layer. Simmer an overly watery filling before assembly, but keep it moist enough to soften the tortillas.
Toppings: Sour cream, avocado, chopped tomatoes, or shredded lettuce are optional and added after baking.
Make ahead: Prepare and promptly refrigerate the filling, then assemble close to baking time. Cold filling needs additional oven time; heat the center to 165°F (74°C).
Leftovers: Refrigerate in shallow containers within 2 hours, use within 3–4 days, or freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C).