A traditional Italian style lasagna is a pretty involved endeavor that will take you a few hours to make. Each component requires many steps of preparation and then there’s the assembly before it even goes in the oven. It’s totally worth the effort when you have the time but in reality most of us don’t have the luxury of that kind of time except for special occasions. Plus there’s the cost of all the ingredients to consider as well. What’s so lovely with this Taco Lasagna is that it takes just a fraction of the time and effort to get onto the table. It has all your favorite taco flavors and comes together in just a few short minutes. Getting this Mexican inspired lasagna into the oven is so much easier than its Italian counterpart.
If you love Mexican food flavors you are going to enjoy this easy to make casserole. It uses ingredients you probably already have in your pantry so you won’t have to go out and buy a bunch of expensive ingredients you will never use again. Gotta love that! Your family will love it and the leftovers are great reheated the next day if there are any leftovers! Let’s get started already!!!
Start by preheating the oven to 350°F.
Cook ground beef with the diced onion in a large skillet over medium heat until the onions are soft and the beef is cooked through.
Break up the beef into small crumbles with a wooden spatula as it cooks. When beef is cooked through and onions are soft, drain off any excess fat.
Add the can of diced green chilies, taco seasoning, Tajin, and red pepper flakes to the pan.
Add coffee, and water. Stir to combine.
Simmer over medium heat for about 5 minutes, stirring occasionally until the liquid has cooked off.
Spray an oven safe casserole dish with non-stick spray.
Place 5-6 tortillas in the bottom of the casserole dish in a single layer, cutting them to fit if needed.
Spread the cheese soup evenly over the tortillas.
Spoon the seasoned taco meat mixture over the tortillas.
Sprinkle half the cheddar and half the Jack cheese over the meat mixture.
Top with another layer of corn tortillas, cutting them to fit if needed.
Sprinkle the remaining Cheddar and Jack cheese evenly over the tortillas.
Top with sliced black olives.
Cover casserole dish with foil.
Helpful TIP: Did you know that spraying the foil with non-stick spray before covering the baking dish will prevent the cheese from sticking to the foil as it cooks? The cheese stays on your casserole where it belongs.
Bake covered for 45 minutes.
Remove foil and continue to cook for another 15 minutes until cheese is hot and bubbly.
Remove from oven and allow casserole to rest for 10-15 minutes before cutting into it.
To serve, top each portion with a dollop of sour cream, a sprinkle of green onions and a squeeze of fresh lime juice.
Let me know if you give this recipe a try. We love it at our house and it makes a regular appearance on the dinner table. It has a great Mexican flavor profile and let’s face it, most anything with loads of cheese is gonna be good…right?
I typically serve this tasty Taco casserole with a side of Spanish rice to round out the meal. Try this easy to make The Best Restaurant Style Spanish Rice. Get it going on the stove as your casserole cooks.
Mexican Taco Lasagna
Equipment
- 1 Oven safe casserole dish.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 7 oz diced green chilies, undrained
- 1½ tbsp taco seasoning
- ¼ cup black coffee
- ½ cup water
- 2 tsp Tajin seasoning
- ¼ tsp red pepper flakes, optional
- 10 6 inch corn tortillas
- 1 can condensed cheese soup
- 2 cups cheddar cheese, grated
- 2 cups Monterey Jack cheese, shredded
- 2 oz sliced black olives, optional
- ¼ cup sliced green onions, to serve
- 1 lime, quartered to serve
- sour cream, to serve
Instructions
- Preheat oven to 350°F.
- Cook ground beef with the diced onion in a large skillet over medium heat until the onions are soft and the beef is cooked through; breaking up the beef into small crumbles with a wooden spatula as it cooks.
- Add the diced green chilies, taco seasoning, Tajin, red pepper flakes, coffee, and water. Stir to combine. Simmer over medium heat for 5 minutes, stirring occasionally until most of the liquid has cooked off.
- Spray an oven safe casserole dish with non-stick spray.
- Place 5-6 tortillas in the bottom of the casserole dish in a single layer, cutting them to fit if needed.
- Spread the cheese soup evenly over the layer of tortillas.
- Spoon the seasoned taco meat mixture over the cheese soup.
- Sprinkle half the cheddar and half the Jack cheese over the meat mixture.
- Top with another layer of corn tortillas, cutting them to fit if needed.
- Sprinkle the remaining Cheddar and Jack cheese evenly over the tortillas.
- Top with sliced black olives.
- Cover casserole dish with foil.
- Bake covered for 45 minutes.
- Remove foil and continue to cook for another 15 minutes until cheese is hot and bubbly.
- Remove from oven and allow casserole to rest for 15 minutes before cutting into it.
- To serve, top each portion with a dollop of sour cream, a sprinkle of green onions and a squeeze of fresh lime juice.
Did You Make This?
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