Mexican Taco Lasagna – A Bold, Flavorful Twist on Classic Lasagna

Preheat the oven to 350°F (175°C). Spray a 9×9 baking dish with non-stick spray.
In a large skillet, cook the ground beef over medium heat, crumbling it as it cooks. Once cooked through, drain any excess grease.

Season the Beef:
Add the taco seasoning and water to the cooked beef. Stir and let it cook for 2 minutes, allowing the flavors to meld.

Prepare the Sauce Mixture:
In a medium mixing bowl, combine the Ro*Tel diced tomatoes (drained), nacho cheese soup, and sour cream. Stir well to combine. Add the seasoned beef mixture to the bowl and mix together.

Assemble the Lasagna:
Place 3 tortillas in the bottom of the prepared baking dish. Spread 1/3 of the beef mixture over the tortillas. Repeat the layering process two more times, ending with a final layer of tortillas on top.

Add Cheese and Bake:
Sprinkle the grated cheddar cheese evenly over the top layer of tortillas. Bake in the preheated oven for 20 minutes, or until the cheese is melted and the lasagna is hot.

Serve:
Once baked, let the lasagna cool slightly before slicing. Serve with a generous topping of guacamole, chopped cilantro, and extra sour cream, as desired.

Serving and Storage Tips: