Taco Lasagna
Servings: 12 Servings
Calories: 290kcal
Ingredients
- 2 pounds ground beef
- 2 tablespoons dried minced onion or ½ cup diced yellow onion
- 2 ½-3 tablespoons taco seasoning
- 28 ounces enchilada sauce
- 10 8-inch flour or corn tortillas
- 12 ounces shredded Mexican Cheese blend
- Optional add-ins: olives and chopped pickled jalapeños
- Toppings: pico de Gallo, guacamole, sour cream, queso or salsa
Instructions
- Preheat oven to 350°F.
- Cook and crumble ground beef in a medium skillet over medium-high heat. Blot or drain some of the grease if needed.
- Add dried minced onions, taco seasoning, and ¼ cup of water. Stir and allow the mixture to simmer on low heat for 5 minutes.
- To a non-stick sprayed 13x9-inch pan or casserole dish, create the lasagna layers in this order: ⅓ enchilada sauce, ⅓ tortillas ⅓ of the beef, ⅓ cheese. Repeat in the same order twice.
- Cover tightly with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes. Rest for 10 minutes prior to serving.
Video
Nutrition
Serving: 1Serving | Calories: 290kcal | Carbohydrates: 20g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 1070mg | Potassium: 333mg | Fiber: 2g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 3mg
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