Today, I’m sharing one of the first recipes I’ve made that people actually requested me to make over and over! Taco Lasagna. Definitely not authentic Mexican cuisine, but it’s pretty dang tasty! And it’s perfect for nights when you aren’t in the mood to cook an elaborate dinner. Oh, and the kiddos will love it!
Of course, you can buy taco seasoning. BUT, my taco seasoning recipe is pretty amazing. It will make your kitchen smell like Taco Bell on a good day. lol And, you’ll probably have most if not all of the spices used in your collection already. Cornstarch is added as a thickening agent. Why? Because, we add water to the ground meat and cook it until it reduces. This will make that “taco meat” consistency.
Yup, there’s Queso cheese dip in my version of this recipe! You’re welcome. I can’t visit a Mexican restaurant without ordering Queso dip and an extra side of it to pour on everything! In other recipes, nacho cheese soup is used. I prefer Salsa con Queso dip. Use your favorite brand. For a little extra heat and tomatoes, I added a drained can of Rotel to the mix!
There are many variations to this recipe. I’m pretty simple and boring when it comes to toppings and additives. Refried beans can be spread on to the tortillas before adding the meat. Oh, and shredded chicken can be substituted for the ground meat as well. Top it with olives and/or lettuce if that’s you thing. Add whatever your faves are to increase the yum!
- 1 1/2 lb ground meat (beef, turkey, or chicken)
- 2 T taco seasoning (recipe below) or 1 store bought packet
- 1 cup water
- 15 oz Salsa con Queso dip
- 1 can Rotel (drained)
- 6 large flour tortillas
- Shredded cheese of your choice
- fresh cilantro to garnish
- choice of toppings (sour cream, tomatoes, olives, etc.)
- 1 T chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp oregano
- 1 T seasoned salt
- 1 tsp cornstarch
- 1 tsp black pepper
- Preheat oven to 400 degrees F
- Brown ground meat and drain excess fat
- Stir taco seasoning and water into meat
- Cook until water is reduced and absorbed
- Pour in queso cheese dip and mix
- In a greased 13x9 baking dish, add tortillas to the bottom
- Evenly spread some of the meat mixture on top of the tortillas and cover with shredded cheese
- Continue layering until the dish is filled to the top ending with the shredded cheese.
- Bake, uncovered, for 15-20 mins or until cheese is melted
- Garnish with cilantro and choice of toppings