Taco Lasagna Casserole Stack (Print Format)
Hearty layers of tortillas, beef, beans, and cheese for a bold Tex-Mex meal everyone will love.
# Ingredients:
→ Meat Mixture
01 -
2 lbs ground beef
02 -
1 yellow onion, diced
03 -
2 oz taco seasoning
04 -
3/4 cup water
05 -
1 tbsp oil
06 -
1.5 cups uncooked long grain white rice (e.g., basmati or jasmine)
07 -
10 oz can of enchilada sauce (or 8 oz tomato sauce)
08 -
10 oz can of Rotel tomatoes and green chilies
09 -
3 cups beef broth
→ Assembly
10 -
16 corn tortillas
11 -
15 oz can of refried beans
12 -
4 cups shredded cheese (e.g., 2 cups sharp cheddar, 2 cups pepper jack)
13 -
Optional toppings: lettuce, sour cream, tomatoes, jalapeños, hot sauce
# Steps:
01 -
Brown the ground beef and diced onion in a large skillet over medium heat until fully cooked. Drain excess grease. Stir in taco seasoning and water. Simmer on low for 5 minutes.
02 -
Make a small well in the center of the meat mixture. Add the oil and uncooked rice, stirring to toast the rice for 2 minutes.
03 -
Pour in enchilada sauce, Rotel, and beef broth. Stir well and bring to a boil. Cover, reduce heat to a simmer, and cook for 12-15 minutes, stirring occasionally, until rice is tender.
04 -
Preheat the oven to 400°F (200°C).
05 -
In a 9x13 baking dish, layer 8 tortillas. Spread half the refried beans, followed by half the meat mixture, and sprinkle 2 cups of cheese.
06 -
Repeat the layers with remaining tortillas, refried beans, meat mixture, and top with the remaining cheese.
07 -
Bake in the oven for 10-15 minutes until the cheese is golden brown and bubbly.
08 -
Cut into servings, add toppings as desired, and enjoy.
# Tips:
01 -
Toasting the rice enhances its flavor and ensures it cooks evenly with other ingredients.