Taco Lasagna

If you like Mexican food, you’ve got to give this a try!  It had tons of flavor!  It’s one of those meals that, if you’re not careful, you’ll keep going back for seconds, thirds, and more until you realize you just ate that whole thing.

For some reason, the name “taco lasagna” never enticed me all that much.  I decided to cook it because the picture looked tasty, and my husband LOVES Mexican food.  I don’t know if it’s the thought of combining Mexican and Italian food together that made me not so excited about this dish, but whatever the reason for my lack of excitement, it was wrong.  I really really enjoyed this dish.  The only thing that I would do differently is use less salsa.  It was good, but I found it to be a bit salsa-heavy and almost covered up some of the other delicious flavors.  So that’s just me.  If you’re a huge salsa fan, then go ahead and slather it on.

Oh and by the way, this was super easy to throw together.  You might not think it from the number of ingredients, but it’s mostly just dumping cans into a skillet and letting it heat up.  Not hard at all!

Taco Lasagna

Source:  Life Love and Sugar

Serves: 6

1 1/2 lbs ground beef
1 package taco seasoning
1/2 cup water
1 can black beans (drained and rinsed)
1 can Campbell’s Condensed Fiesta Nacho Cheese Soup
2 tbsp cilantro
2 tbsp jalapenos (I omitted these because we don’t care for them)
1 package of tortillas
2 cups salsa
2 cups shredded cheese

Brown the ground beef in a large nonstick pan until no pink remains.

Add taco seasoning and water to the beef. Cook 1-2 minutes to reduce liquid.

Stir in beans, cheese soup, cilantro and jalapenos. Cook and stir for 2-3 minutes until hot.

Put half the beef mixture in the bottom of a casserole dish.  Make a layer of tortillas over the beef.  Spread 1 cup of salsa over the tortilla layer.  Repeat.

Top with shredded cheese.

Cook at 350 degrees for 10-15 minutes or until hot.  Serve with optional taco sauce, salsa and sour cream.

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