1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 can Ro*Tel diced tomatoes with chiles, drained
1 can Nacho Cheese Soup
1/4 cup sour cream
1 cup grated cheddar cheese
12 8-inch soft tortillas
Guacamole, cilantro, sour cream for topping (optional)
Preheat your oven to 350 degrees Fahrenheit. Grease a 9x9 baking dish with non-stick spray.
In a large skillet over medium heat, cook the ground beef, crumbling it as it cooks. Drain excess grease when the beef is cooked through.
Add the taco seasoning and water to the skillet with the cooked beef and cook for 2 minutes, allowing the flavors to meld.
In a medium mixing bowl, combine the drained diced tomatoes with chiles, nacho cheese soup, and sour cream. Stir in the cooked beef mixture.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat the layers, ending with a layer of tortillas on the top. Sprinkle the grated cheddar cheese over the top layer.
Bake the Mexican taco lasagna for 20 minutes or until hot and bubbly.
Serve the lasagna sprinkled with chopped cilantro, guacamole, and extra sour cream if desired. Enjoy your delicious Mexican-inspired dish!
