Mexican Taco Lasagna
All your taco flavors in an easy to make casserole.
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.